Marinated Wild Mushroom Salad

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mushroom salad

As a mushroom-lover, this salad is on my top 10 list of favorite salads. I use mushrooms in almost everything with the exception of desserts (that might be an interesting idea though). I remember publishing a spinach salad recipe which called for mushrooms a couple blog posts ago. I initially intended to make this salad exclusively with mushrooms but I decided to toss in some tomatoes and peppers as well which worked nicely. Perhaps I’ll remember to only use mushrooms for this salad next time.  But the choice is ultimately yours. I did, however marinate this salad by creating my own balsamic herb marinade. Plus the combination of herbs and mushrooms work nicely together.

For this recipe, you will need:

  1. 1 pound of Portebello mushrooms
  2. 1 pound of cremini mushrooms
  3. 1 pound of button mushrooms
  4.  2 tablespoons of chopped parsley and dill

For the balsamic herb marinade, you will need

  1. 1/2 cup of olive oil
  2. 1/3 cup of balsamic vinegar
  3. 1/3 cup of water
  4. 1 tablespoon of chopped fresh oregano leaves
  5. 1 tablespoon of fresh thyme
  6. 2 teaspoons of brown sugar
  7. 2  teaspoons of finely chopped shallots

Instructions

Thinly slice each mushroom and toss into a salad bowl.You can toss in some chopped vegetables if you choose to. Add parsley and dill. Whisk all the ingredients for the balsamic herb marinade and light toss in with the mushrooms. Cover salad bowl with plastic wrap and marinate for at least an hour or more before serving.

Yields 4 servings

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