top of page
White Mushroom Arugula Salad Recipe from Basilicata, Italy

Carmela's White Mushroom Arugula Salad

"Fresh, Crisp, & Nutritious"

Made with Love Tips for Recipe:

 

  • The white mushrooms need to be fresh. They should be they hard, white and the skin from their caps should be contiguous with the skin of their stems (see the first picture).

  • Slice the mushroom caps paper thin, almost translucent.

  • Wait to dress the salad with olive oil and salt immediately before serving, otherwise the salad will become soggy.

 

We learned this recipe from Carmela in the beginning of Spring when the arugula from her garden was flourishing with vitality. During that time, we were helping Carmela with her garden in Montescaglioso, Italy, in exchange for room, board, and (as a bonus) traditional recipes of the Basilicata region. Carmela is a friend to all, she’s quick to laugh, generous with her hugs and even more generous with her dinner portions. She is known amongst her nieces and nephews for her "cucina sana e gustosa" or "healthy and delicious cooking." Carmela discovered this recipe at a local farmer's market when she asked a woman what she was planning to make with the hearty mushrooms in her basket. The salad has proved itself to be a family favorite ever since. 

Leila and Carmela making the White Mushroom Arugula Salad Recipe

Carmela & Leila

Ingredients 

  • 2 x 8 oz packages of Fresh White Mushrooms

  • 5 oz Arugula 

  • 1 Lemon

  • 2 Handfuls Shredded Parmigiano Reggiano or Grana

  • Extra Virgin Olive Oil

  • Salt to taste

 

Recipe 

Serves 6-8

  1. Pop off the stems of the mushrooms using your thumb and forefinger.

  2. Using a knife or your thumb, carefully strip back the inner flap of the cap and peel it backwards, removing the first, thin layer of skin off of the mushroom cap.

  3. Once all of the mushrooms are de-stemmed and stripped of their first layer, wash and dry the mushroom caps.

  4. Using a small sharp knife, slice the mushrooms paper thin.

  5. Place the mushrooms on your serving dish and sprinkle with the juice of half of a lemon.

  6. Grate the cheese and sprinkle it over the mushrooms.

  7. Remove the stems of the arugula. Wash and dry the arugula, and lay the arugula over the mushrooms.

  8. Drizzle with olive oil and salt to taste. 

 9.  Enjoy Carmela's White Mushroom Arugula Salad, Made with Love.

White Mushroom Arugula Salad Recipe Photos

Fresh white mushrooms, White Mushroom Arugula Salad Recipe

Mushroom skin is intact from stem to cap

Mushroom is HARD

Popping off the stems from the mushrooms, White Mushroom Arugula Salad Recipe
Popping off the stems from the caps of the mushrooms, White Mushroom Arugula Salad Recipe

"Pop"

"Snap"

Peeling off the first layer of skin from the mushroom caps, White Mushroom Arugula Salad Recipe
First layer removed form the white mushroom caps, White Mushroom Arugula Salad Recipe
Washing the mushroom caps, White Mushroom Arugula Salad Recipe

Peel off outer layer of skin 

Wash

the white mushroom caps, White Mushroom Arugula Salad Recipe
Drying the white mushroom caps, White Mushroom Arugula Salad Recipe

Dry

Slicing the white musFirst layer removed form the white mushroom caps, White Mushroom Arugula Salad Recipehroom caps paper-thin, White Mushroom Arugula Salad Recipe

Slice Cap Paper thin !!

the sliced white mushroom caps, White Mushroom Arugula Salad Recipe

Lay the mushrooms on  a serving dish

Squeezing lemon over the sliced white mushroom caps, White Mushroom Arugula Salad Recipe

Squeeze a lemon over the mushrooms

Lemon juice over the sliced white mushroom caps, White Mushroom Arugula Salad Recipe
Shredding the Parmigiano Reggiano, White Mushroom Arugula Salad Recipe

Grate the cheese

Sprinkling the Parmigiano Reggiano over the sliced mushroom caps, White Mushroom Arugula Salad Recipe

Sprinkle the cheese over the mushrooms

Fresh arugula or roquette, White Mushroom Arugula Salad Recipe

Wash the Arugula

Fresh Arugula over the sliced white mushroom caps, White Mushroom Arugula Salad Recipe

Spread the Arugula over the cheese & Mushrooms, Drizzle with olive oil, and salt

Leila and Anthony with the White Mushroom Arugula Salad Recipe

Written by Leila Elamine and Anthony Morano

bottom of page