A lovely addition to any meal …
Or to an Antipasto or Charcuterie platter …
Marinated Mushroom Salad
Number of Servings: 4
2 cups (500 mL) thinly sliced mushrooms
½ cup (125 mL) peas, minimally cooked and cooled
½ cup (125 mL) corn, minimally cooked and cooled
½ cup (125 mL) snow peas, sliced diagonally
1 stalk of celery, thinly sliced
¼ cup (60 mL) thinly sliced red onion
1 cup (250 mL) chopped fresh tomatoes
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
2 tablespoons (30 mL) fresh lemon juice
1 teaspoon (5 m L) lemon zest
1 tablespoon (15 mL) chopped fresh thyme, or 1 teaspoon dried
1 teaspoon (5 mL) Worcestershire sauce
1 clove of garlic, minced
1 teaspoon (5 mL) honey
1 tablespoon (15 mL) white balsamic vinegar
3-4 tablespoon (45-60 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper
- Prepare vinaigrette: Mix lemon juice/zest, thyme, Worcestershire sauce, garlic, honey and vinegar in a large salad bowl. Whisk in oil; season to taste.
- Place the sliced mushrooms into the vinaigrette and marinate for at least 1 hour …and up to 8 hours. Stir up occasionally during marinating time.
- Just before serving, add the remaining salad ingredients; gently stir to combine. Adjust seasonings to taste.
- Serve as is; or place on a bed of leaf lettuce.
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