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Enoteca Drago
410 N. Canon Dr.
Beverly Hills, CA 90210
Phone: (310) 786-8236

Insalata Di Funghi Porcini e Parmigiano (Porcini Mushroom Salad with Parmigiano)
Chef Celestino Drago of Enoteca Drago – Beverly Hills, CA
Adapted by StarChefs

Yield: 4 Servings

This recipe makes more dressing than you need to dress the salad; save the remaining in the refrigerator for further use.


    Oil and lemon dressing:
  • 1 cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon salt
    Mushroom salad:
  • 4 fresh porcini mushrooms, about 2 ounces each
  • 2 cups baby arugula
  • 6 Tablespoons Oil and Lemon Dressing
  • Salt and freshly ground black pepper to taste
  • Shaved Parmesan cheese to taste


For dressing:
Combine all ingredients in a blender and blend until smooth.

For salad:
Clean mushrooms and slice very thin. In a mixing bowl, add arugula, sliced mushrooms, and dressing. Season with salt and pepper. Toss well and plate on 4 dishes. Sprinkle shaved Parmesan cheese over top. Serve immediately.

Wine Pairing:
An earthy Chianti such as the Fattoria di Felsina 1999 Chianti Classico.



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