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Mushroom Salad in Garlic and Parsley Vinaigrette Recipe

Mushroom Salad in Garlic and Parsley Vinaigrette

Recipe courtesy Amy Finley

Show: The Gourmet Next Door

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on October 02, 2011

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    So simple, yet a great salad. Also good on the second day.

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  • on July 08, 2010

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    I am a huge salad fan and can honestly say that this is the best salad I have ever eaten! My family agreed and they are not salad fans! This is very easy to make and can be adapted easily (I added more garlic because I can never have too much garlic. I will definitely be making this several times a week!

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  • on October 25, 2008

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    I never knew raw mushrooms could be so flavorful! this is a great and simple side dish. I will make this again.

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  • on June 03, 2008

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    Great as a side when you're tired of lettuce! Also, the ingredients are things most would have on hand already so it is super easy. Love it.

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  • on January 01, 2008

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    Made this for New Year's Eve dinner and it was a hit with everyone! First time I had ever used a shallot, that was the only thing I didn't have. It's going to the next potluck.

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  • on December 24, 2007

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    another Amy recipe that I love. Again, super easy to pull together and makes me look like I know what I am doing in the kitchen. Think its important to use the freshest ingredients and the best olive oil and mustard you can buy...it definitely makes a difference. It tastes great right out of the bowl. Cannot wait to see how fantastic it is once the flavors have a chance to blend. Try it. The vinaigrette was perfect in my opinion.

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  • on December 04, 2007

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    Made the mushroom salad exactly as written. Excellent and very tasty.

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  • on November 27, 2007

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    This dish was a big hit in my household. Easy, delicious and healthy. Thanks, Amy. Love the show!

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  • on November 16, 2007

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    Taste as good as it looks and very easy to make...another hit for the Gourmet Next Door :

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  • on November 11, 2007

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    I found this to be too acidic due to the bizarre ratio of acid to oil (4 to 5, instead of the more usual 1 to 3.

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