Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Whole Mushroom Salad
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- Level: Easy
- Total: 8 hr 15 min
- Prep: 5 min
- Inactive: 8 hr
- Cook: 10 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 35 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 443 mg
- Level: Easy
- Total: 8 hr 15 min
- Prep: 5 min
- Inactive: 8 hr
- Cook: 10 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 35 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 443 mg
Ingredients
Directions
- The night before eating, clean the mushrooms with a damp towel peel and discard the stems (or you can use them to make stock). Grill the mushroom caps 5 to 6 minutes. Turn them, hole down, and cook another minute. Put in a bowl.
- Mince 3 of the 4 garlic cloves. Zest 1 lemon and squeeze its juice. In a small saucepan, heat the oil, minced garlic, lemon juice and zest with the pepperoncini, bay leaves and thyme. Cook 5 minutes, pour over the mushrooms, and let cool in the marinade. Cover and refrigerate overnight, turning once.
- To serve, grate over the zest of the remaining lemon, and the remaining garlic. Add the parsley and toss. Season with fleur de sel.
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