March 07, 2013

Mushroom Salad

A simple mushroom salad in a green bowl on a wooden background

I remember the first time I made this mushroom salad for Luke and I; we were both at uni and it was a Sunday lunch time. The look on the face of Luke’s housemate when he saw what was in our plates was quite amusing as he asked ‘what on earth are you eating?’ He had obviously never seen before that you could eat raw mushrooms! I hadn’t realised that this could be an oddity, having grown up in France, where mushroom salad is something pretty common to have. I’ve only ever had button or chestnut mushrooms in salad, and I wouldn’t be able to say whether it is possible to eat other varieties of mushrooms raw. Button mushrooms really make an easy salad, as a starter or a main, and it is truly delicious. I would advice to use mushrooms that are as fresh as possible for it. Enjoy!

Mushroom Salad – serves 4 as a starter or 2 as a light main
• 300g button mushrooms, sliced thinly
• Salt, pepper
• Juice of ½ lemon
• 3tbsp extra virgin olive oil
• A large bunch of chives, parsley or mint, finely chopped

1. Mix together the salt, pepper, lemon juice and olive oil at the bottom of a salad bowl. Add the mushrooms and mix well. Leave to stand for 10-15min to allow the mushrooms to absorb the juices. Sprinkle with the herbs and serve.

Salade de Champignons – pour 4 personnes en entrée ou 2 personnes pour un plat principal léger
• 300g de champignons de Paris, coupés en fines lamelles
• Sel et poivre
• Jus d’1/2 citron
• 3cs d’huile d’olive vierge extra
• Une poignée de ciboulette, persil ou menthe, finement hachée

1. Préparer l’assaisonnement dans le fond d’un saladier, en mélangeant le sel, poivre, jus de citron et huile d’olive. Ajouter les champignons et bien mélanger. Laisser de côté pour 10-15min, de façon à ce que les champignons absorbent l’assaisonnement. Parsemer d’herbes fraiches et servir.

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