quick & easy {delicious} mushroom salad

this salad makes a light, fresh, and delicious side dish-it can be served right away, or after marinating for an hour or two, in which case it shrinks down quite a bit, but develops more intense flavors. either way, it is super easy to make and offers a nice refreshing no-cook way to use mushrooms in the summer months. for 4-6 servings combine the following ingredients in a shallow bowl, then mix (fold) very carefully with a spatula (in order not to break up the mushrooms).
  • 20-25 cleaned (not with water) medium button mushrooms, thinly sliced
  • 1 small bunch organic flat leaf parsley, finely chopped plus a few leaves
  • 1/4-1/2 of a shallot, cut in half, then very thinly sliced
  • 1 lime, peeled, sliced in thin slices, cut in quarters (small pieces)
  • juice of 1/2 to 1 lemon
  • 1-2 tbs extra virgin olive oil
  • sea salt & fresh ground pepper to taste
  • 1-2 tbs extra virgin olive oil
{roast chicken with potatoes}: last night we had this salad on the side with oven roasted organic chicken and thinly sliced yellow potatoes that were all roasted in the same pan (roasted with sea salt, ground pepper, extra virgin olive oil, 1-2 tbs good chili powder, and one freshly squeezed lemon juice at 375 degrees for about 1 hours and 20 minutes).
some other mushroom recipes: mushroom ragout, mushroom soup, white bean soup with mushrooms & kale, beef with bunapi mushroom stir-fry, and the best yet- this HOT salad!
by this time the salad had marinated for over an hour
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