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

Wash the mushrooms with paper towels or wet rag, I set mine out to dry a little on a paper towel

Slice mushrooms

Add the mushrooms to a preheated skillet to medium/high heat and the pan has been coated with olive oil

Add about 1/3 cup of white wine to mushrooms


Salt and Pepper Mushrooms to taste and add in a little garlic salt as well

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
Add in 2 TBSP of chopped Fresh Parsley
and 2 TBSP of grated Parmesan cheese and Salt and Pepper and mix together
Put in fridge to chill until you are ready to eat.


One thought on “Mushroom Salad

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s