Dressing:
3 to 4tablespoons extra virgin olive oil
1 to 2 tablespoons balsamicvinegar or red wine vinegar
Salad:
5 ounces assortedmushrooms (morels, crimini, shiitaki, chanterelles)
Salt andfreshly ground pepper
4 to 5 fresh basil leaves, finely shreddedor minced OR 1 teaspoon minced fresh parsley
1 ounce thinlysliced Parmigiano-Reggiano
3 to 4tablespoons extra virgin olive oil
1 to 2 tablespoons balsamicvinegar or red wine vinegar
Salad:
5 ounces assortedmushrooms (morels, crimini, shiitaki, chanterelles)
Salt andfreshly ground pepper
4 to 5 fresh basil leaves, finely shreddedor minced OR 1 teaspoon minced fresh parsley
1 ounce thinlysliced Parmigiano-Reggiano
Preparation
In a small bowl, whisk togetherthe oil and vinegar and set aside.
Wipe mushrooms clean witha damp cloth, cut them into thin slices and place in a mediumbowl.
Season the mushrooms with salt and a little pepper,toss with basil or parsley and the dressing.
Taste and adjustthe seasoning.
Arrange in small mounds on serving plates, topwith sliced Parmigiano and serve.
Can make ahead, preparingthe dressing and mushro
