Return to Content

Mushroom Salad

Mushroom Salad
0 votes, 0.00 avg. rating (0% score)
by in Oct 2001

Yield: Makes 2 to 4 servings.

Ingredients:

  • 1/2 pound fresh mushrooms, trimmed and sliced
  • 1/2 cup white-wine vinegar
  • 2 shallots, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 bay leaf
  • 1/2 teaspoon coriander seeds, crushed in a mortar
  • 1/2 teaspoon dried thyme
  • paprika, to taste
  • 2 teaspoons lemon juice
  • 1/4 cup chopped parsley

Instructions:

Saute mushrooms with the vinegar, shallots, and seasonings. Cover and cook for about 10 minutes. Remove the mushrooms, but continue cooking down the liquid until it is reduced by half. Add lemon juice, mushroom mixture, and parsley. Chill before serving.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111