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Fresh Mushroom Salad Recipe
|Olive oil||5 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped tarragon/1 teaspoon dried||1 1⁄2 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Watercress||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 841 Calories from Fat 690
% Daily Value*
Total Fat 78 g120.4%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 51.2 mg2.1%
Total Carbohydrates 27 g9.1%
Dietary Fiber 6.7 g26.8%
Sugars 7.6 g
Protein 20 g39.6%
Vitamin A 41.1% Vitamin C 62.5%
Calcium 30.4% Iron 59.8%
*Based on a 2000 Calorie diet
Remove the stems and reserve for another use.
Slice large mushroom caps crosswise about 1/4 inch thick; small ones may be halved.
Place sliced mushrooms in a mixing bowl.
Add olive oil, vinegar, parsley, tarragon, and pepper.
Toss the salad well.
Cover and allow to stand in the refrigerator 1 hour to blend flavors.
To serve, spoon salad into serving dish lined with fresh watercress.
Note: For variation, substitute fresh chopped dillweed instead of tarragon.