Food Network
Home> Recipes> Seasonal>
Mushroom and Pecorino Salad Recipe

Mushroom and Pecorino Salad

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 17

Showing 1-10 of 17

Sort by:

Newest

  • on September 12, 2012

    Flag

    I was initially skeptical after reading the reviews, but oh my goodness, on the first bite, the flavors just sang in my mouth! The cheese is the key ingredient in this dish. Also, you have to coat the celery and mushrooms well and make sure they are well seasoned. Such a nice change from our usual green salad. Will definitely make it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 18, 2012

    Flag

    I agreed with everyone else about the blandness initially. However, this is an amazing salad with 2 small changes. First, Use baby portabellas instead of white button mushrooms. I am not a big mushroom fan, but this really makes a difference in my opinion. Second, Add about 1/4 cup of balsamic vinegar and the balsamic with the cheese and parsley, soaking into the mushroom. It really makes it stellar.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 03, 2011

    Flag

    I tried this even tho I thought it was a strange combo, I don't like freash mushrooms so I cooked mine in butter. It wasn't too bad but needs something, maybe fresh bell peppers.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 31, 2010

    Flag

    I found it a bit bland, so added onions & roasted pinenuts. My husband loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 24, 2010

    Flag

    It might be due to the lack of really fresh ingredients, but I also found this recipe to be bland. So I added Lemon, Fresh Garlic, a Gala apple, and walnuts. I was a great success. I will however try this again when I can go to my local farmers markets ans get fresh local produce, as I know that realy effectsthe taste.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2010

    Flag

    i thought it tasted bland so i added garlic salt, some nuts, almonds and walnuts toasted and some farmers cheese as well as red and green onion. Finally a dash or two of red pepper flakes. mmm. really tasty

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 06, 2010

    Flag

    I wasn't sure about trying this, but when confronted with needing a salad and having discovered that my greens weren't fresh, I made this. Fortunately I'd seen this and a similar recipe recently. My mushrooms were sliced baby bellas, but I think I'd enjoy the milder button ones as well. Having really nice crunchy tasty celery with some leaves included on hand was a bonus for me and also having some high quality olive oil on hand too.

    A couple drops of fresh lemon juice added a nice fresh touch. (Saw this on a similar recipe on 30 minute meals.

    I would definitely make this as an easy salad to take to potlucks and also one to serve to guests and family at home. No greens to mess with---celery and mushrooms can be sliced ahead. I made my mushrooms and celery in seperate containers (mushrooms not sealed complete with salt pepper and oil a couple of hours before putting the salad together. It was perfect with a take-out pizza from an Italian Pizzaria:

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 12, 2009

    Flag

    This salad was good because it was fresh and healthy, but it was not mouthwatering or special. If you like strong flavors this dish might be too subtle for your taste (even if the cheese is strong. I love all the ingredients, but they didnt come together in that "special" way. I've made close to 40 or 50 of Giada's recipes and own all her cookbooks; most of Giada's recipes are a bit stronger in flavor than this. Maybe if the mushrooms and fennel were cooked, this would be more savory. I will probably not make this again, although I might use these ingredients together and try something different...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 27, 2009

    Flag

    I love all the ingredients followed directions but it was not my cup of tea.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 05, 2008

    Flag

    Giada mentioned in passing that fennel could be substituted for the celery. I decided to take a chance on not only this recipe, but also with fennel (I've never eaten this veg before!. The combination in this salad was delicious. Go easy with the salt though; the pecorino is salty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.