Insalata Di Funghi


1 1/2 lbs. ovolo or porcini mushrooms
One lemon, squeezed
One pinch tarragon
Six tbs. extra-virgin olive oil

How to make the Insalata Di Funghi – Mushroom Salad :

Clean and slice the mushrooms very thin. Add olive oil, lemon, tarragon, salt, and pepper to taste and toss delicately so that the mushrooms do not crumble. Serve.

Note 1:
A variation adds very thin shavings of Parmigiano on top.

Note 2:
Even better: add thinly sliced Parmigiano and white truffle shaving.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at