Button mushroom salad
Delight your taste buds with this refreshing button mushroom salad, tossed in a zesty vinaigrette dressing for a burst of flavors and textures. Perfect as a light meal or a side dish.
Ingredients:
- 12 large button mushrooms, wiped clean with a damp paper towel and stems trimmed
- 3 sprigs thyme
- 1 large garlic clove, lightly smashed
- Salt
- Olive oil, for cooking and dressing the mushrooms
- 1/2 lemon
- 1 1/2 tablespoons finely diced tomato
- 1 1/2 tablespoons slivered almonds, finely chopped
- 1 1/2 tablespoons grated pecorino Romano cheese
- Thin slices of toasted baguette, for serving
Instructions:
- Place the mushrooms gill-side-up in a saucepan in a single layer, ensuring a tight fit. Use additional pans if necessary. Insert the thyme and garlic in between the mushrooms. Season with salt. Pour in just enough olive oil to cover the mushrooms. Heat the pan over medium heat and let it cook until bubbles start to appear on the surface. Then, lower the heat and simmer the mushrooms without a lid until they become tender, which should take around 20 to 30 minutes.
- Using a slotted spoon, transfer the mushrooms to a cutting board and allow them to cool down. Keep the oil for later use. If there is any liquid released by the mushrooms in the pan, carefully pour the oil into a separate container and save the flavorful mushroom liquid to drizzle over the cooked mushrooms.
- Thinly slice the mushrooms (like carpaccio). On 4 salad plates, arrange the slices in overlapping rows to create a circular shape approximately 6 inches in diameter. Squeeze fresh lemon juice over the mushrooms, ensuring that all slices are covered generously. Season with salt if required. Sprinkle the mushrooms with diced tomatoes and crushed almonds. Drizzle with the saved mushroom liquid or top-quality olive oil. Finish off by sprinkling with grated cheese.
Summary:
- Calories: 278 kcal
- Fat: 17 g
- Protein: 17 g
- Carbs: 23 g
- Potassium: 1168 mg
- Magnesium: 89 mg