Insalata Con Funghi Recipe

Prepare mushrooms

Wipe mushrooms with a damp cloth or brush to remove dirt. Trim stems if needed and slice larger mushrooms into 1/4–1/2-inch slices so pieces are uniform.

Heat a large skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When the butter foams, add the sliced mushrooms in a single layer (work in batches if necessary to avoid crowding).

Let mushrooms sear undisturbed for 2–3 minutes until golden on one side. Stir and continue cooking 3–4 minutes until most moisture has evaporated and mushrooms are browned.

Add minced garlic (2 cloves) and 1 tsp fresh thyme leaves; cook 30–45 seconds until fragrant. If using, deglaze with 2 tbsp white wine, scraping up browned bits, and cook until the wine has mostly evaporated, about 1 minute. Season with 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper. Remove from heat and let cool slightly.

Grate one small apple (including some juice) into a bowl. Add 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Whisk to combine.

Slowly whisk in 5 tbsp extra-virgin olive oil to emulsify the dressing. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as needed. Refrigerate briefly if not using immediately; bring to room temperature before dressing the salad.

Place 6 cups baby spinach in a large salad bowl. If spinach leaves are large, tear into bite-size pieces.

Scatter the warm (or room-temperature) sautéed mushrooms over the spinach so they slightly wilt the leaves and add aroma.

Drizzle about half of the apple vinaigrette over the salad (approximately 2–3 tbsp). Gently toss using salad tongs to combine, ensuring the spinach and mushrooms are evenly coated. Add more vinaigrette to taste, up to the full amount prepared.

Sprinkle 1 cup shaved Parmesan over the salad and top with 3 oz crispy fried onions for crunch.

Finish with a squeeze of 1 tbsp fresh lemon juice and a final grind of black pepper and a light pinch of sea salt if needed. Toss gently once more and serve immediately.