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Fresh Mushroom Salad Recipe
|Olive oil||5 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried tarragon/1 1/2 tablespoons chopped fresh tarragon||1 Teaspoon|
|Kelp powder||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Watercress||1 (For Garnish)|
Serving size: Complete recipe
Calories 788 Calories from Fat 680
% Daily Value*
Total Fat 77 g118.4%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1003.9 mg41.8%
Total Carbohydrates 18 g6.1%
Dietary Fiber 5.3 g21.3%
Sugars 7.6 g
Protein 16 g31%
Vitamin A 18.2% Vitamin C 38.6%
Calcium 8.9% Iron 28.3%
*Based on a 2000 Calorie diet
Remove the stems and reserve for another use.
Slice large mushroom caps crosswise about one fourth inch thick, small ones may be halved.
Place sliced mushrooms in a mixing bowl.
Add olive oil wine vinegar, chopped parsley, tarragon (dried or fresh), salt, kelp powder, and freshly ground pepper.
Toss the salad well.
Cover and allow to stand in the refrigerator for one hour to blend flavors.
Remove from refrigerator, correct seasonings.
Spoon salad into serving dish lined with fresh watercress.