Raw Mushroom Salad with Herbs and Citrus

Are you in search of a light and flavorful dish that celebrates autumnal flavors without weighing you down? Let me introduce you to a delightful raw mushroom salad, dressed with aromatic herbs and a citrusy touch. This salad, with its earthy aroma and childhood memories, is perfect for wowing your guests or treating yourself to a moment of pure culinary pleasure.

I remember accompanying my grandfather into the damp, quiet woods as a child, in search of precious porcini mushrooms. Each find was a small victory, each mushroom collected a promise of future flavors. Today, I’ll guide you through the step-by-step preparation: from the delicate cleaning of the porcini mushrooms, to the final triumph of the palate thanks to the pairing with fresh marjoram and succulent lemon.

In less than fifteen minutes, you can create this masterpiece of natural cuisine. And if you want to add a personal touch, try sprinkling the salad with ultra-thin shavings of Parmigiano Reggiano before the final drizzle of extra virgin olive oil; a small twist that will make the delicate notes of your dish shine even more brightly.

Let this salad be the prelude to a special evening or simply an expression of your creativity in the kitchen. Let’s be carried away by the scents of autumn in this gastronomic dance where simplicity and elegance meet on your plate!

Recipe Notes

• EASE: This recipe is quick and easy to prepare, taking only 15 minutes.
• AROMA: Fresh marjoram gives an irresistible aroma to the oyster mushrooms.
• HEALTH: A light and low-calorie salad, with only about 150 calories per serving.
• FRESHNESS: A raw recipe, perfect for summer without the need for cooking.
• FLAVOR: A touch of lemon juice enhances the delicate flavor of the mushrooms.
• TWIST: Add shavings of Parmigiano Reggiano DOP for a savory touch.

Ingredients Notes for the Recipe

• Chanterelle Mushrooms: make sure to clean them thoroughly to remove any dirt residue
• Fresh Marjoram: infuses the chanterelles with its characteristic aroma
• Extra Virgin Olive Oil: enhances the mushrooms’ natural sweetness
• Lemon Juice: prevents discoloration and adds a tangy touch
• Fine Salt: adjust according to your personal preference

Nutritional Aspects

A light and fragrant salad, perfect for those seeking flavor and wellness.

• Very few calories: about 150 Kcal per serving.
• Oyster mushrooms: a source of plant-based proteins and low in fat.
• Extra virgin olive oil: rich in monounsaturated fats and antioxidants.
• Lemon juice: vitamin C for a strong immune system.
• Fresh marjoram: an aromatic herb with digestive properties.
• No-cook recipe: preserves all the nutrients of raw ingredients.
• Ideal for a balanced or vegetarian diet.

Recipe for Raw Oyster Mushroom Salad with Marjoram

Delicious raw oyster mushroom salad flavored with marjoram, extra virgin olive oil, and a hint of lemon juice. A simple yet refined idea for a light and flavorful appetizer or side dish.

Servings 4

Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

• 400 g Mushrooms Caesar's
• Marjoram Fresh
• Olive oil Extra virgin
• Lemon Juice a few drops
• Salt fine

Instructions

• Carefully clean the ovoli mushrooms, removing any traces of dirt and debris with a damp cloth or a gentle brush.
• Slice the mushrooms thinly and arrange them on a serving plate.
• Sprinkle the ovoli slices with a few drops of fresh lemon juice to prevent them from turning dark and to add a slightly acidic touch to the dish.
• Finely chop the fresh marjoram and sprinkle it over the sliced ovoli to infuse them with its characteristic aroma.
• Lightly season with salt according to your personal taste.
• Drizzle the salad with a thread of extra virgin olive oil, which will enhance the mushrooms' natural sweetness without overpowering their delicate flavor.
• Gently toss the salad to ensure all the ingredients are perfectly combined.
• Let the salad rest for a few minutes before serving to allow the flavors to meld.

Notes

To add an original touch to your salad, add some very thin shavings of PDO Parmigiano Reggiano on top of the ovoli before the final seasoning with olive oil; this will add a rich and savory note that pairs perfectly with the sweetness of the mushrooms and the fragrance of the marjoram.

Author: Tips4Food

Calories: 150kcal

Course: Appetizer or Side Dish

Keyword: Extra-virgin Olive Oil, Lemon juice, Marjoram, Ovoli Mushrooms, Parmigiano Reggiano DOP, Raw Ovoli Mushroom Salad, Raw Recipe

Variations for Flavorful Raw Ovoli Mushroom Salad

Customize the recipe to discover new flavors and personalize your dish.

• Add some freshly chopped parsley for an extra herby touch.
• Replace the lemon juice with balsamic vinegar for a more intense note.
• Try it with a sprinkle of freshly ground black pepper for a hint of spiciness.

Frequently Asked Questions About the Recipe

If you’re unsure about how to prepare raw oyster mushroom salad, you’ll find answers to the most common questions here.

How to clean oyster mushrooms properly?

Clean the oyster mushrooms by wiping off the dirt with a damp cloth or a gentle brush.

How to prevent oyster mushrooms from turning black?

Sprinkle the oyster mushroom slices with a few drops of fresh lemon juice to prevent them from turning black.

How to give a unique touch to the salad?

Add some thin shavings of Parmigiano Reggiano DOP before the final seasoning with olive oil for a flavorful and rich touch.