Fresh Mushroom Salad
|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)|
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.