Mushroom Salad in Garlic and Parsley Vinaigrette Recipe

Name: Mushroom Salad in Garlic and Parsley Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white button mushrooms, thinly sliced; Garlic and Parsley Vinaigrette, recipe follows; Salt and freshly ground black pepper; 2 tablespoons finely chopped shallot (about 1 small); 1 large clove garlic, finely chopped; 2 tablespoons freshly chopped parsley leaves; 1 1/2 tablespoons country Dijon mustard; 4 tablespoons red wine vinegar; 1/2 teaspoon coarse salt; 1/4 teaspoon freshly cracked black pepper; 5 tablespoons olive oil

Servings: persons

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

1
Place the mushrooms in a medium glass bowl.
2
Add the vinaigrette and toss gently.
3
Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce.
4
Check for seasoning and add additional salt and pepper, if necessary.
5
Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl.
6
Stir to combine, then whisk in olive oil in a slow, steady stream.
7
Alternately, place all ingredients in a clean 8-ounce jar.
8
Cover and shake vigorously.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound white button mushrooms, thinly sliced, Garlic and Parsley Vinaigrette, recipe follows, Salt and freshly ground black pepper, 2 tablespoons finely chopped shallot (about 1 small), and more.

Yes, Mushroom Salad in Garlic and Parsley Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mushroom Salad in Garlic and Parsley Vinaigrette

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