Italian Cocone Mushroom SaladFeatured by Rivetto in the International Wine Club.
2 lbs. of Cocone mushrooms, a handful of parsley, three anchovies, olive oil, juice of two lemons, two egg yolks, one garlic clove.
Clean mushrooms and finely slice and put to the side. Mince parsley and anchovies. Pour 1/2 cup olive oil in a bowl with the lemon juice, add egg yolks, the parsely and finely chopped garlic. Mix until sauce thickens and pour over mushrooms, toss gentle and serve.