Mushroom Salad

So I got the inspiration for this recipe from a previous recipe I posted: Mushroom Salad

button mushrooms, flat-leaf parsley, olive oil, fresh lemon juice, Kosher Salt and freshly ground black pepper, Parmesan

So I used this recipe but I did things a little different…(I would make this salad first when making it with dinner and in the time you cook the rest of the meal this salad chills in the fridge)

I used 2 different kinds of mushrooms Baby Bella’s and Button Mushrooms.
10oz Baby Bella and 2 8 oz Button/White Mushrooms
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Wash the mushrooms with paper towels or wet rag, I set mine out to dry a little on a paper towel
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Slice mushrooms
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Add the mushrooms to a preheated skillet to medium/high heat and the pan has been coated with olive oil
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Add about 1/3 cup of white wine to mushrooms
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Salt and Pepper Mushrooms to taste and add in a little garlic salt as well
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Saute mushrooms 15-20 minute, liquid will evaporate
Then add the juice of one lemon
and add cooked mushrooms to a large bowl to cool
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Add in 2 TBSP of chopped Fresh Parsley
and 2 TBSP of grated Parmesan cheese and Salt and Pepper and mix together
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Put in fridge to chill until you are ready to eat.

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