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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Mushroom Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 10 min
  • Prep: 10 min
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Directions

  1. Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Categories:

Mushroom Salad Mushroom Salad Recipes

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7 Reviews
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Anonymous

I adapted this recipe to copycat a mushroom salad I had at a restaurant. I added about 2 tablespoons of Dijon mustard. I was thrilled with the results, only next time I might halve the lemon juice, as it was a little too tart for me. I might also try apple cider vinegar instead of the lemon juice.

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