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Mushroom Salad


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  • 1 pound small common store mushrooms sliced
  • 2 cups water
  • 1 tablespoon fresh lemon juice
  • 3 celery sticks - (to 4) sliced diagonally
  • 2 tablespoons chopped fresh parsley
  • 4 green onions - (to 5) cut lengthwise
  • into 1" strips
  • 1 small jar pimientos drained, minced
  • 1/2 teaspoon capers drained
  • 1/4 cup virgin olive oil
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon anchovy paste
  • 1/2 garlic clove crushed
  • Freshly-ground black pepper to taste
  • 1 dash Tabasco sauce
  • Lettuce leaves


Servings 4


Step 1

Dip the mushrooms into a mixture of the water and lemon juice. Place in a colander to drain. Mix the celery, parsley, green onions, pimientos, capers, and mushrooms in a mixing bowl.

In a pint jar, mix the olive oil, vinegar, anchovy paste, garlic, pepper, and Tabasco. Pour this over the ingredients in the mixing bowl; remove and discard the garlic. Toss carefully, making sure to coat each mushroom, but avoid leaving a pool of liquid in the bottom of the bowl.

Serve on lettuce leaves in individual bowls.

This recipe yields 4 first course servings.

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