"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." -Rach

Rachael Ray
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

Gallery

Credit: Photography by Christopher Testani

Recipe Summary

Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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