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fresh mushroom salad

This fresh mushroom salad recipe is your chance to try a simple dish, with that mild but striking ingredient, which is the raw mushroom. Most types of mushroom should be eaten cooked or roasted, but raw mushrooms or mushrooms are delicious in this salad recipe that we have prepared for you.
Use the leaves or greens you have available for the base and make a sauce of your liking. Here we use cherry tomatoes, red cabbage and turnip sprouts to bring a slight heat to the dish. The sauce is made with lemon, olive oil, dried herbs, salt and black pepper. Let's go to the recipe and bon appetit

Ingredients for Fresh Mushroom Salad

200gr of fresh champignon mushrooms (the fresher, the better the taste)
1 bunch of turnip sprouts
10 mini tomatoes
1/6 of red cabbage
You can use the leaves and vegetables of your choice. The ones mentioned above are just a suggestion.

Ingredients for the sauce

1 lemon
Extra virgin olive oil
Dried herbs to taste
Sal Island
Freshly ground black pepper
Grated Parmesan cheese to taste

Preparation of fresh mushroom salad

1- With a fine bristle brush clean the mushrooms. If you don't have a brush, use a wet cloth or paper towel. But beware: never wash the mushrooms as they absorb a lot of water and this interferes with their taste and texture.

2- With a very sharp knife cut the mushrooms into very thin slices. Reserve.

3- Make the base with the leaves. Here we cut the cabbage very finely, then add the turnip sprouts and the mini tomatoes cut in half.

4- Make the sauce by mixing the lemon juice with 4 tablespoons of olive oil, the dried herbs (we used oregano, thyme and parsley) and seasoning with salt and pepper to taste.

5- Arrange the mushrooms on the leaf base and drizzle with the sauce. Sprinkle with Parmesan cheese and bring to the table. It goes very well with an Italian bread or a baguette.

fresh mushroom salad

Have you ever tried raw mushrooms? Give your lunch or dinner a sophisticated look with this salad made with fresh mushrooms.

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Preparation 20

Cooking 0

Total time 20

type of dish salt

Kitchen Brazilian, vegetarian

Portions 6 people

Calories 105 kcal

Ingredients

200 gr fresh mushrooms The fresher the better
1 Macho turnip sprout
10 units mini tomato
1/6 purple cabbage

for the sauce

1 unit lemon
olive oil
dried herbs to taste
shawl
black pepper to taste
grated Parmesan cheese

Preparation

With a fine bristle brush clean the mushrooms. If you don't have a brush, use a wet cloth or paper towel. But beware: never wash the mushrooms as they absorb a lot of water and this interferes with their taste and texture.
With a very sharp knife, cut the mushrooms into thin slices. Reserve.
Make the base with the leaves. Here we cut the cabbage very finely, then add the turnip sprouts and the mini tomatoes cut in half.
Make the sauce by mixing the lemon juice with 4 tablespoons of olive oil, the dried herbs (we used oregano, thyme and parsley) and seasoning with salt and pepper to taste.