Marinated mushroom salad goes practically everywhere
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 machinecut, 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
Yield: 4-6 servings INGREDIENTS
4tablespoons extra virgin olive oil 1tablespoon balsamic vinegar 1 teaspoon cider vinegar 3garlic cloves, minced 1sprig 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
1 3⁄4 pounds clean fresh mushrooms, cremini or common white, sliced
Garnish: About 3 ounces crumbled feta cheese or shaved pecorino cheese or shaved Parmesan
cheese
Cook’s notes: Instead of salt, I like to use seasoned salt to taste, such as Lawry’s or Spike.
PROCEDURE
1: 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.
2: Marinate for 30minutes at room temperature or cover and refrigerate at least 30minutes or up to 2days. 3: Spoon onto salad plates and top with crumbled or shaved cheese of choice.