I first ate this mushroom salad a couple of years ago in a friend’s restaurant. Since then I’ve prepared it so many times at home.
I use to prepare it as a starter, but I have also eaten this mushroom salad for lunch when I was by myself.
It has many qualities I appreciate so much in food: it’s tasteful, easy to prepare and light.
I usually use a mandoline to slice the mushrooms and bottarga (dried mullet fish eggs), as they have to be thin to give their best to this salad. The dried ricotta needs to be grated with a large grater, so you will have kind of ricotta flakes.
Obviously, you need a great extra virgin olive oil.
Just slice the mushrooms and put them on a plate. Add the bottarga slices and grate some ricotta over it. If you’re not eating immediately, cover with plastic wrap and keep in the fridge. Right before serving, add a generous thread of good quality extra virgin olive oil over all.
I prefer to peel the mushrooms. Some people just brush and some prefer to wash them.
Slice them thinly with a mandoline.
Put them on a plate. Slice the mullet egg fish with the mandoline too, and put them over the mushrooms.
Grate some dried ricotta (sometimes it’s called salted ricotta) using a large grater to have flakes. And then abundant extra virgin olive oil.
- 6 to 8 champignon mushrooms
- ½ medium bottarga
- 1 cup of dried ricotta
- extra virgin olive oil to taste
- Clean the mushrooms and cut them in thin slices (better with a mandoline).
- Put them on the serving plate.
- Slice thinly the bottarga and put over the mushrooms.
- Grate some ricotta over it.
- If not eating immediately, cover with plastic wrap and keep into the fridge.
- Add abundant good quality extra virgin olive oil before serving.
- Buon appetito!