Mushroom Salad

Recipe Ingredients

1 lb	454g / 16oz	Small common store mushrooms - sliced
2 cups	474ml	Water
1 tablespoon	15ml	Fresh lemon juice
3		Celery sticks - (to 4) - sliced diagonally
2 tablespoons	30ml	Chopped fresh parsley
4		Green onions - (to 5) - cut lengthwise
		Into 1" strips
1		Small jar pimientos - drained, minced
1/2 teaspoon	2.5ml	Capers - drained
1/4 cup	59ml	Virgin olive oil
1 tablespoon	15ml	Tarragon vinegar
1 teaspoon	5ml	Anchovy paste
1/2		Garlic clove - crushed
		Freshly-ground black pepper - to taste
1		Tabasco sauce
		Lettuce leaves

Recipe Instructions

Dip the mushrooms into a mixture of the water and lemon juice. Place in a colander to drain. Mix the celery, parsley, green onions, pimientos, capers, and mushrooms in a mixing bowl.

In a pint jar, mix the olive oil, vinegar, anchovy paste, garlic, pepper, and Tabasco. Pour this over the ingredients in the mixing bowl; remove and discard the garlic. Toss carefully, making sure to coat each mushroom, but avoid leaving a pool of liquid in the bottom of the bowl.

Serve on lettuce leaves in individual bowls.

This recipe yields 4 first course servings.

Source:
Wild About Mushrooms by Louise Freedman

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