This simple preparation of mushrooms is a great addition to an antipasto platter.
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| Mushroom Salad | |
| Serves 4 3/4 pound fresh mushrooms (chanterelles or porcini preferably) 2 tablespoon minced parsley 2-3 tablespoon extra virgin olive oil 1 clove garlic, minced juice of one lemon salt |
This simple preparation of mushrooms is a great addition to an antipasto platter. Clean, wash under cold water, dry and cut the mushroom into fine slices. Sprinkle them with lemon juice to keep them from turning black. Season with parsley, olive oil, salt and garlic. |
| Posted by Pat on November 29, 2006 12:04 PM | |
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