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Mushrooms, cheese and smoked ham salad

Recipe by:Biba Caggiano
Biba Restaurant, Sacramento


  • 1/2 pound fresh, white cultivated mushrooms
  • 3 ounces of Parmigiano Reggiano cheese, cut into thin slivers
  • 1/4 pound smoked ham, cut into thin strips
  • 1 teaspoon Dijon mustard
  • 2 to 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 to 3 ounces pecorino cheese
    (can substitute with Parmigiano Reggiano)


Wipe the mushrooms clean with a damp towel, cut into thin slices and place in a salad bowl. Add the parmigiano and the smoked ham and toss well.

In a small bowl, add the mustard and the vinegar and beat well with a small wire whisk. Slowly add the olive oil, beating constantly with the whisk until dressing is well combined.

Season mushrooms lightly with salt and pepper, add the dressing and mix well to combine. Place the mushrooms into plates, grate some of the pecorino cheese over the mushrooms and serve.

Califonia Bountiful