Mushrooms and Herbs Salad. I really enjoy eating mushrooms although not all the members of our household agree with me, there is always room for a polite bite. In actuality, mushrooms bring a touch of heartiness to most dishes.
Mushrooms can be prepared in so many different ways. Raw in a salad or as a salad, as we have it here. Soup, roasted, sautéed, or baked in the oven. And let’s not forget in an omelet with parsley.
Not all mushrooms taste the same and here I will use your regular edible white or brown cap mushrooms.
A simple salad with yogurt and lots of herbs giving the mushrooms a savory new flavor dimension. Light and simple, you can make extra dressing and store it in the refrigerator for later use.
- With this recipe, I used Greek yogurt. If you have regular yogurt is fine as well, do not feel compelled to go out and shop. You want the dressing to be smooth and fluid. If using Greek yogurt which is thicker, you may want to add more olive oil to make it more manageable.
- Use parsley or cilantro for a more south of the border flavor. Or why not both together.
- I grated the garlic with a small Microplane to extract all the juices and oils from it.
- Mince the ginger as small as you possibly can.
- If you are not serving the mushrooms right the way, sprinkle some lemon juice over. The lemon juice will stop the mushrooms from turning brown.
How to clean mushrooms:
Slice off the bottom part of the stem. Clean with a gentle brush or paper towel to remove any dirt debris.
By using your fingertips, start peeling the top layer of the mushroom skin.
You can keep the mushrooms in the refrigerator crisper inside of a brown lunch bag for 3 to 4 days. Once sliced serve immediately. Sliced and vacuum-sealed, they can be placed in the freezer for up to a month.
Mushrooms have a lot of water content and it is not advised to soak them in the water at all as they will absorb and retain the water. Not ideal when cooking.
How to choose the right mushroom
- The cap and steam need to be completely sealed and you should not see any of the membranes underneath the cap. Obviously, this does not apply to portobello mushrooms. Uniform color, no bruising. Should not have any strong smells.
- Fully sealed stem as well.
Clean, simple, healthy and so easy to prepare.
You may also add…
For a fuller lunch or a no-meat Monday night dinner, add an avocado, romaine salad to this delicious mushrooms with herbs salad. The romaine salad will take on the dressing well and the avocado plays off against the herbs and ginger.
Drizzle a little bit of olive oil and a squeeze of lemon and you have another all and all delicious new meal.
You can substitute the romaine salad for some Belgian endives as well.
Mushrooms and Herbs Salad
- 10 mins total
- 10 mins prep
- serves 2 people
8 ounces mushrooms
¼ teaspoon garlic, minced
1 teaspoon ginger, minced
¾ cup Greek yogurt
½ lemon juiced
3 tablespoons parsley, chopped
salt and pepper
5 tablespoons olive oil
1/8 teaspoon chives finely snipped
Clean the mushroom and cut the stem to be even with the cap. Finely slices them either with a mandolin or knife.
In a bowl mix together yogurt with garlic, ginger, lemon juice, parsley, olive oil, salt, and pepper.
In a plate or large low rim bowl place the mushrooms and add the yogurt mixture to it. Mix well and serve immediately and sprinkle the chives over the dish.
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