Mushroom Salad

A light vegetarian salad of mixed wild mushrooms simmered in lemon water and marinated in a garlic olive oil dressing.

Vegetarian Vegan Healthy Dairy Free Gluten Free Salad Mushroom

Estimated Nutrition

Calories

244.6

kcal / serving

978.4 kcal total

Carbs

7.9g

per serving

31.6 g total

Fat

22.2g

per serving

88.6 g total

Protein

3.6g

per serving

14.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

piece

Lemon Wedge

to serve

Liquids

Water

NutsSeeds

to taste

Sea Salt

clove

Garlic

finely chopped

handful

Flat leaf Parsley

finely chopped

OilsFats

Extra Virgin Olive Oil

6 tablespoons

Vegetables

300

Mixed Wild Mushrooms

e.g. porcini, chanterelles, hedgehog, wood blewits

piece

Olives

large black or green, sliced

Method

Mix well, season to taste, and allow to cool.

Add 1 litre of water, lemon juice, and salt to a saucepan.

Roughly chop any large mushrooms and leave smaller ones whole.

Bring the water to a boil and add the mushrooms.

Simmer the mushrooms for approximately four minutes.

Clean the mushrooms with a cloth or brush without using water.

Combine olive oil, garlic, parsley, and olives in a bowl.

Drain the mushrooms and add them immediately to the marinade.

Serve the salad garnished with lemon wedges.