sharing recipes from one generation to the next
This is a quick and simple idea that can be useful in many ways, simply as a salad with grilled meat, as a sophisticated tapas, piled high on toasted baguette with a drizzle of olive oil or as part of an antipasto platter to serve with drinks. Raw mushroom salad will keep for a couple of days in the fridge though any leftovers can be drained and used to make a delicious omelette.
250g button mushrooms
¼ cup lemon juice
2 tablespoons olive oil
2 tablespoons finely chopped parsley
Sea salt and pepper to taste
Finely slice the mushrooms. Mix together the lemon juice, olive oil, parsley salt and pepper. Toss the mushrooms and dressing together and allow to rest for a couple of hours for the lemon juice to “cook” the mushrooms.