Friday, August 7, 2015

Mushroom Salad with Garlic Parsley Vinaigrette

We get A LOT of mushrooms in our CSA, so I needed a quick and easy recipe for a BBQ and found this one on the food network.

yield: 6-8 servings

1 lb button mushrooms, thinly sliced
2 tbs finely chopped shallots
1 large clove garlic, minced
2 tbs freshly chopped Thai basil leaves
1 ½ tbs spicy brown mustard (I used Nathan's)
¼ C red wine vinegar
½ tsp salt
¼ tsp black pepper
5 tbs olive oil

  1. Combine all ingredients except the mushrooms into a jar. Cover & shake vigorously for 15 seconds.
  2. Place the mushrooms in a medium glass bowl.
  3. Toss mushrooms in vinagrette.
  4. Refrigerate for at least 10 minutes, to allow mushrooms to marinate.
  5. Enjoy!

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