Insalata di Funghi Crudi e Castelmagno

Name: Insalata di Funghi Crudi e Castelmagno
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 300 g fresh firm porcini mushrooms; 100 g castelmagno dop cheese; 45 ml Extra virgin olive oil; 15 ml Fresh lemon juice; 2 g Fine sea salt; 1 g freshly ground black pepper; 10 g fresh flat-leaf parsley; 20 g toasted piedmontese hazelnuts

A crisp Piedmontese salad of paper-thin raw mushrooms topped with crumbly Castelmagno cheese, lemon juice, and extra virgin olive oil.

🇮🇹Italy· Piedmont

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

300 g fresh firm porcini mushrooms — brushed clean, or firm white button mushrooms
100 g castelmagno dop cheese — crumbled into irregular flakes
45 ml Extra virgin olive oil — mild and fruity
15 ml Fresh lemon juice — strained
2 g Fine sea salt — to taste
1 g freshly ground black pepper — coarsely cracked
10 g fresh flat-leaf parsley — leaves finely chopped
20 g toasted piedmontese hazelnuts — roughly chopped

Equipment

•Mandoline or very sharp chef knife
•Pastry brush or soft cloth
•Small whisk
•Small mixing bowl
•Wide serving platter

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 18 g
carbs: 3 g
fibre: 2 g
protein: 9 g
calories: 210 kcal

Instructions

1
Clean the mushrooms gently with a damp cloth and a soft brush to remove all soil.
2
Trim off the dry, woody base of each mushroom stem with a paring knife.
3
Slice the mushrooms paper-thin from cap to base using a sharp knife or mandoline.
4
Whisk the olive oil, lemon juice, fine sea salt, and black pepper in a small bowl.
5
Arrange the sliced mushrooms in an overlapping layer across a flat serving platter.
6
Crumble the Castelmagno cheese by hand into rustic flakes over the arranged mushrooms.
7
Drizzle the lemon dressing evenly across the mushrooms and cheese just before serving.
8
Scatter over the chopped parsley and toasted hazelnuts, then serve straight away.

Chef's tips

Select only very fresh, completely dry mushrooms with firm, closed caps for raw consumption. Always dress the salad at the very last minute, as salt and acid quickly draw moisture from the mushrooms and soften their crisp texture.

Ingredient substitutions

Castelmagno DOP cheese → aged Raschera DOP cheese or shaved Parmigiano Reggiano
fresh porcini mushrooms → firm white button mushrooms or young cremini mushrooms
toasted Piedmontese hazelnuts → toasted walnuts

Storage

Consume immediately upon assembly; do not store leftover dressed mushrooms as they spoil in texture rapidly.

Reheating

This is a raw salad served at room temperature and must not be reheated.

Common mistakes to avoid

•Washing mushrooms under running water, making them waterlogged and mushy.
•Dressing the salad in advance, which turns the mushrooms limp and watery.
•Slicing the mushrooms too thickly instead of shaving them paper-thin.

Serving suggestions

Serve as an elegant antipasto with warm grissini Torinesi or crusty rustic bread.Pair with a chilled glass of dry Piedmontese white wine such as Roero Arneis or Gavi.