Sicilian Mushroom Salad

Serves 4

Inspired by a calamari recipe from Mario Batali. Suitable for vegetarians, vegans…and your meat-eating friends who think squid is icky.


8 oz. Trumpet Royale (king oyster) Mushrooms
olive oil to brush

1 Tb. white wine vinegar
1 Tb. white wine or water
½ teaspoon sugar
¼ teaspoon salt
2 Tablespoons currants (or raisins)

2 Tablespoons capers, lightly chopped
pinch of chili flakes
a few grinds of fresh pepper
1 Tb. toasted pine nuts
1 Tb. chopped Italian parsley
1 Tablespoons thinly sliced green onion
1 teaspoon lemon juice
2 Tablespoons olive oil


Brush cut mushrooms lightly with olive oil. Grill mushrooms on barbeque until grill marks show, or roast on a sheet pan in a 450 degree oven until edges turn golden. Set aside to cool.

Bring the vinegar and water to the boil, add salt, sugar and currants. Stir to dissolve. Set aside to cool.

Combine all ingredients and toss. Allow to marinate for at least an hour, or refrigerate up to two days.

Complementary Wines: Pinot Grigio, Retsina, Vinho Verde

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