Braesola and Lightly Pickled Mushroom and Cauliflow

Name: Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cremini mushrooms, stems removed and thinly sliced; 1/2 small red onion, thinly sliced; 1/4 head cauliflower, thinly sliced on a mandolin; 3 fresh thyme springs, leaves picked; Pinch crushed red pepper; 1/4 cup red wine vinegar; Kosher salt; 1 cup coarsely grated Parmigiano; 1/2 pound braesola, thinly sliced; 2 1/2 cups baby arugula; Big fat finishing oil

Servings: persons

6 cremini mushrooms, stems removed and thinly sliced
1/2 small red onion, thinly sliced
1/4 head cauliflower, thinly sliced on a mandolin
3 fresh thyme springs, leaves picked
Pinch crushed red pepper
1/4 cup red wine vinegar
Kosher salt
1 cup coarsely grated Parmigiano
1/2 pound braesola, thinly sliced
2 1/2 cups baby arugula
Big fat finishing oil

1
Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl.
2
Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice.
3
This will sort of cook the veggies and lightly pickle them.
4
Preheat the oven to 375 degrees F.
5
On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano.
6
Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes.
7
Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray.
8
Reserve.
9
Divide the braesola between 4 serving plates.
10
Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil.
11
Taste to make sure the mix is delicious.
12
Arrange a pile of the veggie mix on top of the braesola on each plate.
13
Crumble a Parmigiano disk on each plate.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cremini mushrooms, stems removed and thinly sliced, 1/2 small red onion, thinly sliced, 1/4 head cauliflower, thinly sliced on a mandolin, 3 fresh thyme springs, leaves picked, and more.

Yes, Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions