Mushroom Salad

You can make this mushroom salad in a snap. Try to use cremini mushrooms if you can, because their strong, woodsy flavor makes this salad special.

Preparation time: 15 to 20 minutes

Cooking time: None

Yield: 4 to 6 servings

3 tablespoons lemon juice

1/2 cup olive oil

Fresh oregano

Fresh Italian parsley, or 1 teaspoon dried parsley

Approx 2/3 pound cremini (or regular) mushrooms

Salt and pepper to taste

40 arugula leaves

1 head radicchio

3 ounces Parmigiano-Reggiano

1. Finely chop the oregano and parsley.

   If you’re using dried parsley, you don’t need to chop it.

2. Clean the mushrooms and then slice them.

3. In a large bowl, whisk together the lemon juice, olive oil, 2 teaspoons oregano, and 1 tablespoon parsley.

4. Add 4 cups mushrooms.

5. Season with salt and pepper. Mix well.

6. Wash the arugula leaves

7. Slice the radicchio into long strips.

8. Arrange arugula and radicchio on a large serving plate or on 4 to 6 salad plates.

9. Neatly mound the mushroom mixture on top.

10. Shave the Parmigiano-Reggiano into thin strips and sprinkle on the mushrooms.