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Fresh Mushroom Salad

Magical.Palate's picture
Ingredients
  Mushrooms 1 Pound
  Olive oil 5 Tablespoon
  Wine vinegar 2 Tablespoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped tarragon/1 teaspoon dried 1 1⁄2 Tablespoon
  Freshly ground pepper 1⁄8 Teaspoon
  Watercress 1 Tablespoon (For Garnish)
Directions

Rinse mushrooms quickly, but thoroughly, in cold water.
Remove the stems and reserve for another use.
Slice large mushroom caps crosswise about 1/4 inch thick; small ones may be halved.
Place sliced mushrooms in a mixing bowl.
Add olive oil, vinegar, parsley, tarragon, and pepper.
Toss the salad well.
Cover and allow to stand in the refrigerator 1 hour to blend flavors.
To serve, spoon salad into serving dish lined with fresh watercress.
Note: For variation, substitute fresh chopped dillweed instead of tarragon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Gourmet

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