On Saturday I was in a magazine shop leafing through some issues and in the French food magazine Saveurs I came across a mushroom salad with such an appealing photo. I knew it wouldn't leave me alone so I decided to serve it with dinner that evening. I didn't understand every word in the recipe but I took a mental note of the ingredients and here you have my version of it (the proportion in the magazine was much larger as they used 1 kilo of mushrooms). Making the salad couldn't be simpler but keep in mind that the mushrooms need to marinate for two hours. I served the salad with grilled chicken and couscous for dinner and, as my husband phrased it, it was surprisingly delicious in its simplicity. I totally agree.
MUSHROOM SALAD
INGREDIENTS
- 300 g mushrooms (to save time you can use pre-sliced)
- 1½ tablespoon extra virgin olive oil
- juice from about ⅓ of a lemon
- sea salt
- a handful of freshly chopped coriander
METHOD
- Slice the mushrooms (or safe time and buy pre-sliced) and let them marinate in a large bowl with olive oil, lemon juice and some sea salt for two hours. Cover the bowl with plastic wrap and if possible, stir occasionally
- Before serving add the handful of chopped coriander