SALADS
VEGETARIAN
Mushroom Salad
Theo18 May 20082–3 hrs2 comments
I forgot about this recipe for years but it has become a new favourite. I’m not a big fan of raw mushrooms, which might be the reason I haven’t made this salad in ages, but believe it or not, it doesn’t taste like mushrooms! It is still great if you don’t have time to let it sit for 2 to 3 hours, but it definitely becomes better with a bit of time for the mushrooms to fully absorb the dressing. Fresh and zingy, I think this salad is perfect for summer BBQs or enjoying on the patio.
Fast + impressive + different + doesn’t taste like mushrooms! Have with an omelette or quiche for lunch or supper.
Make 2-3 hours before serving.
Ingredients
·1/2 lb mushrooms (any edible variety)
·Juice of 1 lemon
·1 clove garlic, minced
·Fresh ground pepper
·1/2 – 3/4 C olive oil (a lot!)
METHOD
DIAGRAM
1. Wash mushrooms gently. Trim stalks and cut in thin slices up and down, through stalk and cap. Put them in a medium to large non-metallic bowl.
2. Squeeze a lemon over them. Stir in minced garlic. Grind lots of pepper on them. Mix. Pour olive oil over all.
3. Let sit 2-3 hours, stirring occasionally if you’re home.
4. Just before serving, add a little more olive oil if mushrooms are dry. Add salt to taste (up to 1 tsp). Add chopped herbs and mix again.
2 comments
A
Arsen · 30 December 2012
Great recipe, thanks for sharing
R
Ravinder · 8 August 2009
Nice recipe, simple and effortless
Shack Life Quarterly · Theo & Dave · London