White Mushroom Arugula Salad Recipe from Basilicata, Italy

CARMELA'S WHITE MUSHROOM ARUGULA SALAD

We learned this recipe from Carmela in the beginning of Spring when the arugula from her garden was flourishing with vitality. We helped Carmela in her garden this past spring in Montescaglioso, Italy, in exchange for room, board, and (most importantly) 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 amoungst 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 asking a women what she planned to do with the hearty mushrooms in her basket. The salad has proved itself to be a family favorite ever since. It's fresh, crisp, nutritious and your serving plate is guarenteed to be licked clean within two minutes.

Ingredients for

White Mushroom Arugula Salad

2 x 8 oz packages of Fresh White Mushrooms
5 oz Arugula
Whole Lemon
2 Handfuls Shredded Parmigiano Reggiano or Grana
Extra virgin olive oil
Salt to taste

Recipe for

White Mushroom Arugula Salad

Notes for the Recipe:

According to Carmela, there are three keys to this recipe. The first is making sure the white mushrooms are fresh. The mushrooms should be hard, white and the skin from their caps should be contiguous with the skin of their stems (see the first picture). The second key to the recipe is to cut the mushrooms paper thin. The third key is wait to add the olive oil right before serving.

Leila and Carmela making the White Mushroom Arugula Salad Recipe

Serves 6-8

Pop off the stems of the mushrooms using your thumb and forefinger.
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.
Once all of the mushrooms are de-stemmed and stripped of their first layer, wash and dry the mushroom caps.
Using a small sharp knife, slice the mushrooms paper thin
Place the mushrooms on your serving dish and sprinkle with the juice of half of a lemon.
Grate the cheese and sprinkle it over the mushrooms.
Remove the stems of the arugula. Wash and dry the arugula, and lay the arugula over the mushrooms.
Squeeze the other half of the lemon on the arugula, drizzle with olive oil and salt to taste. Made with Love Tip: Wait to dress the salad with olive oil and salt immediately before serving.
Enjoy the white mushroom arugula salad, Made with Love.