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Lemon Mushroom Salad

chef.tim.lee's picture
Ingredients
  Sliced fresh mushrooms 1⁄2 Pound
  Water 1⁄4 Cup (4 tbs)
  Freshly squeezed lemon juice 3 Tablespoon
  Vegetable oil 2 1⁄4 Tablespoon
  Dijon mustard 1 1⁄2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Dried whole tarragon 1⁄4 Teaspoon
  Lemon 1 Small, cut into 4 slices
  Lettuce leaves 4 (As Required)
  Tomato 1 Medium, cut into 8 slices
Directions

MAKING
1) In a large shallow container, add the mushrooms.
2) In a small bowl, combine next 5 ingredients by adding water.
3) Use a wire whisk to stir the liquid mixture.
4) Drizzle the mixture over mushrooms.
5) Toss lightly and place the lemon slices on top.
6) Cover the container and place inside refrigerator to marinate for 4 hours.
7) Occasionally stir the mixture.
8) Drain the mushrooms, by reserving marinade and lemon slices.

SERVING
9) Line the salad plates with lettuce leaves and serve 1/2 cup mushrooms on top. Drizzle with 1 tablespoon reserved marinade on each salad. Garnish the salad with 2 tomato slices and 1 reserved lemon slice, just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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