Recipes Salad:

Hongo Salad

Sofia Sizzi
Hongo Salad


  • 6-10 Cremini mushrooms
  • 10-12 enoki mushrooms
  • Micro greens (arugula)
  • Parmigiano Reggiano
  • 2 Jalapeno
  • Olive oil
  • Balsamic reduction
  • White vinegar
  • Sugar

The Prep

  • Shave 6 cremini mushrooms on a plate using a mandolin at the thinnest level
  • Grate directly on top 2 oz of Parmigiano Reggiano cheese using a micro plain
  • Sprinkle on top 1 oz of micro arugula
  • After marinating in a white vinegar and sugar reduction for 1 hour place 10-12 enoki mushroom on top of the other components
  • Dress the salad with jalapeño purée, balsamic reduction and maldon salt
  • Jalapeño purée: blend 1 cup of olive oil with 2 jalapeño
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