Tuesday, 9 July 2013

mushroom salad

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
  • handful of freshly chopped coriander

METHOD

  1. Slice the mushrooms (or safe time and buy pre-sliced) and let them marinate in a large bowl with the olive oil, lemon juice and some sea salt for two hours. Cover the bowl with plastic wrap and if possible, stir occasionally
  2. Before serving add the handful of chopped coriander

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