Italian Mushroom Salad

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Italian mushroom salad is a great dish that you can make in your own home. Find out about Italian mushroom salad with help from an executive chef in this free video clip.

Part of the Video Series: Italian Cooking
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Video Transcript

Hi, I'm Camille Parker from, and today I'm going to show you how to make an Italian Mushroom Salad. We're going to use two different kinds of mushrooms: Crimini mushrooms and Oyster mushrooms, as well as fresh parsley and fresh thyme, and we're going to add some farro to it as well, and then we're going to dress it with a little bit of red wine vinegar, olive oil, salt, and pepper. So what I like to do is take a little bit of the raw out of the mushrooms. So, what I'm going to do is just add a little bit of olive oil to the pan, and I'm just going to quickly saute' them. Now, I don't want to cook them all the way down because I like the meatiness of the mushrooms and I want to keep that, but I do want, I don't want it to be a raw mushroom salad, so I'm going to cook 'em just a little bit. First I'm going to add the Crimini mushrooms. I've just halved these, because like I said, I want it to be a hearty mushroom salad. And I'm just going to add these first before I add the Oyster mushrooms because the Oyster mushrooms are much more delicate and they don't need nearly as much time in the pan as the Crimini mushrooms. So, just going to go with that real quick. I'm going to add a little bit of salt, that's going to help them release some of the water as well. So when the Crimini mushrooms have gotten a little bit of color on them, and just started to brown on some places, that's when I'm going to add the Oyster mushrooms. So I'm just going to dump those in there together and let everybody sort of, sort of get together. Now I'm leaving them sort of big and whole like this, or just, you know, maybe tearing them apart in half, but you don't want to take 'em all the way down because they're going to break down a little bit by themselves anyways, so you want to leave it so they all have a little bit of body. OK, so now that my mushrooms have cooked down a little bit, they've started to soften, and they're releasing some of their juices, I'm going to take them off of the heat and set them aside to cool. OK, so once the mushrooms have cooled to the point that they're warm, they're no longer hot, they're warm, we can start to assemble the salad. So you can see that they've released some of their juices and that's all going to be part of the dressing and it's going to be wonderful so we don't need to add a lot of extra dressing here. All I'm going to do is add just a couple of little splashes of red wine vinegar just to sort of bring up the flavor, make it a little bit zippy so it's sort of more salad-like, and a little drizzle of olive oil. So that's going to become our sauce, and that's it, our dressing. I'm also going to add some farro, which this farro I have, I had previously cooked, just in boiling water, it's, farro's a type of a grain, so if you're not familiar with it or don't want to cook it, you could use something else like barley or whatever your favorite grain is, maybe even quinoa. So this is going to make it sort of more of a hearty salad. So the mushrooms and the farro together. Now the farro is also going to absorb a little bit of the liquid from the mushrooms and become extra-wonderfully delicious. So I like to make sure that that, that the farro is cooked only to "al dente" and not over because we want it to sort of have room to continue to absorb once it gets in the liquid with the mushrooms. So now I'm going to add the freshness to it. With mushrooms often goes thyme, and so that's what I'm going to do, I'm going to pick some fresh thyme and throw it in there, just real quickly like that. You could also have added some sprigs of thyme to the mushrooms when they were cooking, and that would impart the flavor as well. So I'm just peeling the leaves from the stem here, and that may be enough. Maybe just four sprigs is all I'm using here. And course you want to make sure that you're getting just the leaves and not too much stem because sometimes they're difficult to chew and unpleasant. So then, I'm going to add a little bit of fresh parsley. I like my parsley big and chunky. The full leaves in there so that it's a real part of the salad. I'm actually going to go a little bit more, and then just a little bit of salt. Now you want to be careful and make sure you taste the mushroom before you add any more salt because we've added salt to them when we were cooking them, so they probably don't need very much. I tasted them and they needed a little bit more. So that's it. And now I'm going to toss it together. Here is the beautiful Italian Mushroom Salad. I hope you enjoyed my Italian Mushroom Salad. I'm Camille Parker from


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