Raw mushroom salad with parmesan cheese and pine nuts 

The raw mushroom salad with parmesan cheese and pine nuts is a quick and appetizing dish, which you can serve both as an appetizer and as a side dish. Light and tasty, this champignon mushroom salad is perfect in these days when the rather hot temperatures still require cold dishes and without cooking, but you can already feel the approaching autumn in the air. The raw mushroom salad is also a very convenient dish when you have guests at dinner, because you can prepare it quickly even a few hours before and keep in the refrigerator until a few minutes before serving.

To prepare the raw mushroom salad I used champignon mushrooms, a variety that is sold all year round; When it is in season, however, you can prepare this raw mushroom salad also using porcini mushrooms, after cleaning them very carefully. Any variety of mushrooms you want to prepare in salads must be, of course, very fresh and free of "uninvited guests". Once thinly sliced, the mushrooms are seasoned with an emulsion of oil, lemon, salt and pepper and left to rest for a few minutes, so that they soften. The addition of pine nuts and parmesan flakes is optional, but it makes the raw mushroom salad more appetizing and tasty.

Ingredients 

400 g mushrooms

30 g pine nuts

30 g lemon juice

3 tablespoons extra virgin olive oil

1 pinch salt

pepper to taste

20 g Grana Padano (flakes)

1 sprig parsley

Preparation

To prepare the raw mushroom salad, start by cleaning the mushrooms: you just have to remove the final part of the stem (where the earth is concentrated) and the skin that covers the chapel and the stem. If you prefer you can simply brush them well, leaving the skin; I, since the mushrooms will be eaten raw, prefer to remove it. Rinse them very quickly under cold water, mostly to clean the dark part under the chapel, dry them immediately and cut them into thin slices using a sharp knife or a mandolin. As you cut them, put them in a salad bowl. Then toast the pine nuts in a non-stick pan previously put to heat on the stove It will take about 30 seconds, indeed be careful because pine nuts burn easily. Pour the oil, lemon juice, salt and pepper into a glass and beat quickly with a fork to emulsify them. Finely chop the parsley and add it to the mushrooms, together with the pine nuts and the emulsion of oil and lemon. Gently stir the raw mushroom salad to season evenly, then add some parmesan cheese flakes. I advise you not to overdo it with cheese, so as not to risk covering the flavor of mushrooms. Stir thoroughly and let stand for at least 10 minutes. If you do not consume the champignon mushroom carpaccio immediately, store it in the refrigerator.Stir thoroughly and let stand for at least 10 minutes. If you do not consume the champignon mushroom carpaccio immediately, store it in the refrigerator. Serve the raw mushroom salad with parmesan cheese and pine nuts as an appetizer or as a delicious side dish.