Mushroom lovers will enjoy this simple salad enhanced with fresh parsley and a punchy vinaigrette dressing. Inspired by the French, mushrooms became common American cuisine in the late 1800s with entire cookbooks devoted to them. Early American recipes describe them baked on toast in a cream sauce. Their dense texture allows mushrooms to serve as the “meat” in vegetarian dishes. The fungi in this recipe, button mushrooms, account for 40 percent of the mushrooms grown worldwide, with China, America and the Netherlands producing the most. Before cultivation in France during the late 1600s, mushrooms were enjoyed centuries ago by Romans and Central and South Americans. There are at least 10,000 known species of mushrooms and include poisonous, medicinal and intoxicating qualities.
Recipe Servings: 6
+ 10 minutes resting
Ingredients
- 1 lb white button mushrooms, thinly sliced
Dressing:
- 2 Tbsp finely chopped shallot
- 1 large clove garlic, finely chopped
- 2 Tbsp freshly chopped parsley leaves
- 1½ Tbsp country Dijon mustard
- 4 Tbsp red wine vinegar
- ½ tsp coarse salt
- ¼ tsp freshly cracked black pepper
- 5 Tbsp olive oil
Directions
- Place mushrooms in medium glass bowl.
- Place shallot, garlic, parsley, mustard, vinegar, salt, and pepper in small bowl. Stir together and add oil slowly, whisking together.
- Pour dressing over mushrooms and toss gently.
- Allow to sit 10 minutes until mushrooms wilt and absorb dressing.
- Add more salt and pepper, if needed.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.