Sicilian Nebrodini Bianco Salad

Serves 4-6


  • 8 oz. Nebrodini Bianco Mushrooms (Substitute Trumpet Royale)
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon water
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 2 Tablespoons currants
  • 2 Tablespoons capers, lightly chopped
  • pinch of chili flakes
  • a few grinds of fresh pepper
  • 1 Tb. chopped Italian parsley
  • 1 Tablespoons thinly sliced green onion
  • 3 Tablespoons chopped tomato, fine dice
  • 1 teaspoon lemon juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons pine nuts, lightly toasted


1. Cut in mushrooms in 1/8 inch slices, lengthwise. 2. Brush mushrooms with oil. Grill or roast mushrooms until lightly colored and wilted. Cool and set aside. 3. Heat vinegar and water in a microwave, or add boiling water to vinegar. Add salt, sugar and currants. Stir to dissolve, then set aside to cool and to plump the currants 4. Combine cooled vinegar and currants with the ingredients above. 5. Pour over cooked mushrooms and allow to marinate for at least an hour, or refrigerate up to two days. 6. Serve cool, not refrigerator cold, topped with toasted pine nuts.