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Mushroom and Pecorino Salad Recipe

Mushroom and Pecorino Salad

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Island Hopping

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

Showing 1-10 of 15

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  • on November 03, 2011

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    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.

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  • on October 31, 2010

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

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  • on October 24, 2010

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    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.

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  • on August 08, 2010

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    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

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  • on March 06, 2010

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    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:

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  • on August 12, 2009

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    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...

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  • on July 27, 2009

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

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  • on July 05, 2008

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    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.

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  • on June 12, 2008

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    I was a little skeptical about this but decided to make to get rid of some left over celery. I also added a little green onion. It was delicious! Also, if you leave the cheese out, it's actually still good the next day. I make this a lot now!

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  • on March 23, 2008

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    This recipe is AWESOME! We could not have been happier with the taste. We actually didn't have Pecorino Romano cheese, so we used Feta instead - YUM!

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