The raw mushroom salad is a very light and fresh vegetarian side dish or appetizer. It pairs well with meat carpaccios and fish. An easy and quick dish to prepare. It can be enjoyed freshly made with crunchy mushrooms or left to rest for a couple of hours for a softer texture. For this raw mushroom salad, I chose to dress it with mustard vinaigrette that gives a slightly spicy taste. Additionally, I added a handful of savory muesli to enrich the dish. Paired with Khorasan bread, it’s a true delight!!
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2 People
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz champignon mushrooms
- 2 sprigs parsley
- 5 oz extra virgin olive oil
- 2 tbsp mustard
- 1 pinch salt
- 1.75 oz white wine vinegar
Tools
- 1 Knife
- 1 Mandoline
Steps
Place the salt and vinegar in a bowl. Stir with a whisk to dissolve the salt.
Add the mustard and oil, then emulsify with the whisk.Clean the mushrooms with a damp cloth to remove soil and any impurities. Slice them thinly with a mandoline. Arrange the mushrooms on two plates and dress with the mustard vinaigrette.
Garnish with chopped parsley.
Tips
They keep for one day in the refrigerator.
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