Here is another unique recipe from the book The Cheesemonger’s Seasons, by Chester Hastings, published in 2014. It’s called a Raw Mushroom Salad with Roccolo, a Lemon Vinaigrette, and Chives. I’ve already made Roasted Beets and Fresh Strawberries with Orange Syrup and Goat Cheese, which was a hit. The book really has interesting recipes that of course incorporate cheese.

This mushroom salad calls for Roccolo, which I’d never heard of before. A close substitute can be another aged hard cheese, like Parmigiano-Reggiano, or Grana Padano. I really wanted to try the cheese, and I found it on an Italian website, also called Roccolo Valtaleggio, from the Lombardia region of Italy. It’s delicious – it’s not as hard and dry as Parmigiano-Reggiano, so the texture is somewhat creamy! I think it’s my new favorite cheese!

From the author: “While aging, wheels of Roccolo are washed daily in a bath of salt water and set on pine boards, a technique that helps develop deep, foresty flavors and makes the cheese a match with the earthiness of fresh raw mushrooms.” Mr. Hastings also recommends using this cheese in creamy risottos or hot polenta, because of its buttermilk-like tang.

My only issue with this fabulous and easy salad, is that to me, a vinaigrette contains vinegar. So I would call this a lemon dressing instead.

Obviously this salad would be fabulous served in the spring or summer, but I have it publishing in November; I think it would be wonderful on the Thanksgiving table, maybe with some sumac or smoked paprika.

Raw Mushroom Salad with Roccolo, Lemon Vinaigrette, and Chives

1 1/2 pounds button mushrooms, cleaned and thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
Salt
Freshly cracked black pepper
2 ounces Roccolo
2 tablespoons minced chives

Put the mushrooms in a large bowl. I peeled them first after removing and saving the stems for another purpose.

In a small jar with a tight-fitting lid, combine the olive oil and lemon juice and season with salt and pepper. Close the jar tightly and shake vigorously until thoroughly blended and a thick smooth dressing forms. Pour the vinaigrette over the mushrooms and toss gently to coat without breaking the mushrooms up.

Spread the dressed mushrooms on a serving platter in a single layer. Using a sharp knife, slice the cheese as thinly as you can, then crumble the slices over the dressed mushrooms.

Sprinkle the chopped chives over the entire salad and serve immediately.

This salad is divine. I did end up adding a splash of agave to the lemon dressing and much more salt. It was just too tart.