| |
Raw mushrooms are excellent in salads. They may be added to mixed green salads, marinated in sour cream or well-seasoned dressings or, as in this Italian favorite, served with a flavorful herb vinaigrette dressing. Serve as a luncheon first course or with olives, raw vegetables, hard-cooked egg wedges, and salami slices as an antipasto.
|
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
1 pound fresh mushrooms
1/3 cup olive oil
Juice of 2 lemons
2 garlic cloves, minced or crushed
Salt, pepper to taste
3 tablespoons chopped fresh herbs (basil, tarragon, parsley, or dill)
2 medium-sized tomatoes, peeled and cut into wedges
3 tablespoons chopped chives or scallions
4 flat anchovy fillets, drained and chopped
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Clean mushrooms by rinsing quickly or wiping with wet paper toweling to remove all dirt.
|
2. Cut off any tough stem ends. Wipe dry and slice lengthwise.
|
3. Place in a serving dish and add oil, lemon juice, garlic, salt, and pepper.
|
4. Leave to marinate at room temperature 1 hour.
|
5. Serve sprinkled with herbs and garnished with tomato wedges sprinkled with chopped chives and anchovies.
|
|
|
|
|
