Mushroom salad with orange
Insalata di funghi all'arancia
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 1 person
250 g of fresh mushrooms
Orange 1
1 handful Arugula
1 handful of radicchio di Chioggia
2 sprigs of fresh mint
1 piece of stalk of lemon grass (about 2 cm)
Salt
extra virgin olive oil
Broil stainless Pan sauté the sliced mushrooms in oil until they have absorbed the water and tend to color: almost cooked, add salt.
Let it cool, then merged with Arugula, radicchio, cut into strips, calamint leaves, lemon grass, fine cut and orange cut into pieces of approx. 1 cm. Slurp!!
P.s. I tried it as well, with the baked mushrooms, but I think even with raw mushrooms is yummy, maybe even tastier ...
(Thanks to Antonella Sagone)
