Recipe by Rachael Ray
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
- 6 to 8Servings
- 2 large portobello mushroom caps
- 1/2 bunch fresh flat-leaf parsley (leaves and tender stems), chopped
- 3 stalks celery with leafy tops, chopped
- 1 small or 1/2 medium white onion, chopped
- 2 cloves garlic, crushed to a paste or finely chopped
- 1 1/2 lemons, juiced (about 1/4 cup)
- Salt and pepper
- 1 large head or 2 medium heads escarole—washed, dried, and coarsely chopped
- 1/2 bulb fennel, cored, shaved on a mandoline, or very thinly sliced with a knife
- 1 can (14 oz.) cannellini beans, rinsed and drained
- 2 tbsp. fresh sage leaves (5 to 6 leaves), very thinly sliced
- 3/4 to 1 cup shaved Parmigiano-Reggiano (shaved with a vegetable peeler)
- About 1/4 cup EVOO
1. Using a spoon, scrape out the gills on the undersides of the mushroom caps. Thinly slice the mushrooms, then cut the slices into bite-size pieces. In a large bowl, toss the mushrooms, parsley, celery, onion, and garlic with the lemon juice; season with salt and pepper. Let the mushroom mixture stand at room temperature for 30 minutes.
2. When you’re ready to serve the salad, add the escarole, fennel, beans, sage, and Parm to the mushroom mixture. Drizzle the salad with the EVOO, toss to combine, and season.
The Softer Side of ‘Shrooms: When I’m using raw mushrooms in a salad, I toss them with salt and lemon juice and let them hang out for a half hour. The salt and acid draw the moisture from the mushrooms, making them soft and juicy.