Mushroom salad is delightfully versatile
Marinated mushroom salad is delightfully versatile, delicious as a busy weeknight side dish or part of a more elaborate holiday menu.
When I am pressed for time, I grab presliced, ready-to-use fresh mushrooms.
They aren’t impressive to look at, their machine cut higgledy-piggledy appearance makes some of the slices almost unidentifiable.
When I want them showy, I buy whole mushrooms and slice them myself.
Washing whole mushrooms requires some devotion to the task. Never submerge them in water; they act like little sponges, soaking up water. I use the moist paper towel method to wipe them clean.
A small bowl of water rests is in the sink while I wipe them down. The wiping portion of the paper towel goes into the water bowl now and then, to freshen it up.
A soft-bristled mushroom brush works well, too.
Marinated Mushroom Salad
Cook’s note: Instead of salt, I like to use seasoned salt to taste, such as Lawry’s or Spike. Yield: 4 to 6 servings
Ingredients
4 tablespoons extra
virgin olive oil
1 tablespoon balsamic vinegar 1 teaspoon cider vinegar 3 garlic cloves, minced
1 sprig fresh thyme leaves, minced or 1/2 teaspoon dried thyme 2 tablespoons chopped fresh
parsley
Salt and freshly ground black pepper to taste, see cook’s notes
Optional: Pinch dried red
pepper flakes
1O pounds clean fresh mushrooms, cremini or common white, sliced
FOR THE GARNISH:
About 3 ounces crumbled feta cheese or shaved pecorino cheese or shaved Parmesan cheese
Directions
In a large nonreactive bowl, such as glass or ceramic, combine, oil, vinegars, garlic, thyme, parsley, salt, and pepper; stir to combine. Add mushrooms and toss to coat mushrooms.
Marinate for 30 minutes at room temperature or cover and refrigerate at least 30 minutes or up to 2 days.
Spoon onto salad plates and top with crumbled or shaved cheese of choice.