Mushroom Salad
A fresh salad combining white mushrooms and a lemony vinaigrette.
Servings: 6 servings
Ingredients
- 500 g white button mushrooms
- ½ cup parsley, finely chopped
- 2 t whole-grain or dijon mustard
- 30 ml red wine vinegar
- 1 lemon, zested and juiced
- 15 ml sweet chilli sauce (or sugar)
- ½ cup olive oil
- salt and pepper to taste
Instructions
- Wipe the mushrooms clean with a damp cloth and cut into quarters.
- Place in a large bowl and add the chopped parsley.
- In a small bowl or glass jar, combine the mustard, vinegar, lemon zest, lemon juice and sweet chilli sauce.
- Whisk in the olive oil slowly until an emulsion starts to form.
- Taste the vinaigrette and season to taste with salt and pepper. You can also add more sweetness if you need to.
- Add the vinaigrette to the mushrooms and toss.
- Cover the salad with plastic wrap and leave to marinate in the fridge for 10 to 15 minutes before serving.
Notes
- I was taught never to wash mushrooms as they absorb moisture quickly. If the mushrooms are very dirty though, it is fine to give them a very quick rinse (don't let them sit in water for long) and dry them on a clean cloth.
- The acid in the vinegar and lemon juice basically does the same job as heat would do when cooking mushrooms. Therefore this salad does get a bit watery when left for too long. Serve it 10 to 15 minutes after preparation as that gives the vinaigrette enough time to do it's work without the salad getting watery. If you have leftovers, drain the moisture off when you are ready to use and serve.