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Insalata Di Funghi

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  Garlic 1 Clove (5 gm)
  Sliced mushrooms 8 Ounce
  Scampi/Chopped lobster 8 Ounce, chopped
  Chopped scampi/Chopped lobster 8 Ounce
  Olive oil 4 Tablespoon
  Lemon juice 2 Tablespoon
  Finely chopped parsley 2 Tablespoon (Leveled)
  Salt To Taste
  Pepper To Taste

Morning-fresh button mushrooms are essential for the success of this starter, as only these have the delicacy of flavour so esteemed by epicures.
Wipe the mushrooms clean, then cut into thin slices.
Cut the garlic clove in half and rub it round the inside of a wooden or glass salad bowl.
Add the lemon peel, oil, lemon juice, nutmeg and salt and pepper to taste.
Beat thoroughly to mix.
Add the mushrooms and toss gently with a spoon until all the slices are coated with oil/lemon juice mixture.
Cover and leave to stand at room temperature for 15 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1447 Calories from Fat 949

% Daily Value*

Total Fat 106 g163.8%

Saturated Fat 11.5 g57.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 411.4 mg17.1%

Total Carbohydrates 85 g28.2%

Dietary Fiber 19.5 g78.1%

Sugars 15.5 g

Protein 41 g82.9%

Vitamin A 33.8% Vitamin C 69.9%

Calcium 4% Iron 9.3%

*Based on a 2000 Calorie diet

Insalata Di Funghi Recipe