Fresh Mushroom Salad
|Olive oil||5 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried tarragon/1 1/2 tablespoons chopped fresh tarragon||1 Teaspoon|
|Kelp powder||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Watercress||1 (For Garnish)|
Rinse mushrooms quickly, but thoroughly in cold water.
Remove the stems and reserve for another use.
Slice large mushroom caps crosswise about one fourth inch thick, small ones may be halved.
Place sliced mushrooms in a mixing bowl.
Add olive oil wine vinegar, chopped parsley, tarragon (dried or fresh), salt, kelp powder, and freshly ground pepper.
Toss the salad well.
Cover and allow to stand in the refrigerator for one hour to blend flavors.
Remove from refrigerator, correct seasonings.
Spoon salad into serving dish lined with fresh watercress.