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Fresh Mushroom Salad

Magical.Palate's picture
  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)

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: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 841 Calories from Fat 690

% Daily Value*

Total Fat 78 g120.4%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 51.2 mg2.1%

Total Carbohydrates 27 g9.1%

Dietary Fiber 6.7 g26.8%

Sugars 7.6 g

Protein 20 g39.6%

Vitamin A 41.1% Vitamin C 62.5%

Calcium 30.4% Iron 59.8%

*Based on a 2000 Calorie diet

Fresh Mushroom Salad Recipe