Mixed Mushroom Salad (Insalata Di Funghi Misti) - cooking recipe

Ingredients

1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh marjoram, chopped
1 teaspoon coarse sea salt
fresh ground pepper
6 cups thinly sliced mushrooms, mix eg. crimini, enoki, oyster, shitake, button, portabello
1 lb arugula
8 ounces radicchio
3 ounces fat-free parmesan cheese, shaved

Preparation

Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
Toss majority of the dressing with mushrooms in a large bowl, set aside.
Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.