Fresh Mushroom Salad
Finely sliced mushrooms, lemon juice, parsley and garlic make this Fresh Mushroom Salad a simple side dish with plenty of flavour. Kathleen contributed the recipe to the Tully Family Cookbook, where the mushrooms are lightly dressed with oil, left briefly to absorb the flavour, then finished with lemon juice, pepper and parsley before serving with lettuce. It is quick, fresh and well suited to a barbecue table, picnic lunch or light family meal. The recipe has a practical, minimal style that lets the mushrooms do most of the work.
Fresh Mushroom Salad
4
servings15
minutes0
minutes125
kcalFresh Mushroom Salad is a simple no-cook side dish made with sliced mushrooms, oil, garlic, lemon, parsley and lettuce.
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Ingredients
500 g 1 lb fresh mushrooms
1 1 garlic clove
Olive oil, enough to moisten
Salt
0.5 0.5 lemon, juiced
Freshly ground black pepper
C hopped parsley
L ettuce leaves
Equipment
Directions
- Wipe the mushrooms clean and slice them finely.
- Rub a serving bowl lightly with the cut garlic clove.
- Add the sliced mushrooms to the bowl.
- Drizzle over enough olive oil to lightly moisten the mushrooms.
- Season with a little salt and mix gently.
- Set aside for about 5 minutes, or until the mushrooms have absorbed most of the oil.
- Add plenty of chopped parsley, the lemon juice and freshly ground black pepper.
- Toss lightly to combine.
- Serve with lettuce leaves.
Kitchen Notes
- Use very fresh mushrooms, as they are served raw in this salad.
- Naturally vegetarian, vegan, dairy free, egg free and gluten free.
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Original Cookbook Recipe
MUSHROOM SALAD
INGREDIENTS:
500g fresh mushrooms
salt
garlic
oil
chopped parsley
juice half lemon
freshly ground pepper
lettuce leaves
METHOD:Wipe mushrooms, slice finely. Place little in bowl, rub bowl with garlic. Add mushrooms, pour over sufficient oil to moisten. Mix lightly, set aside until mushrooms have absorbed most of the oil (about 5 mins). Sprinkle with lot of parsley, add lemon juice and pepper. Serve with lettuce.
