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Raw mushrooms are excellent in salads. They may be added to mixed green salads, marinated in sour cream or well-seasoned dressings or, as in this Italian favorite, served with a flavorful herb vinaigrette dressing. Serve as a luncheon first course or with olives, raw vegetables, hard-cooked egg wedges, and salami slices as an antipasto.
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| What You Need: |
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1 pound fresh mushrooms
1/3 cup olive oil
Juice of 2 lemons
2 garlic cloves, minced or crushed
Salt, pepper to taste
3 tablespoons chopped fresh herbs (basil, tarragon, parsley, or dill)
2 medium-sized tomatoes, peeled and cut into wedges
3 tablespoons chopped chives or scallions
4 flat anchovy fillets, drained and chopped
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| How To Cook: |
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1. Clean mushrooms by rinsing quickly or wiping with wet paper toweling to remove all dirt.
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2. Cut off any tough stem ends. Wipe dry and slice lengthwise.
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3. Place in a serving dish and add oil, lemon juice, garlic, salt, and pepper.
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4. Leave to marinate at room temperature 1 hour.
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5. Serve sprinkled with herbs and garnished with tomato wedges sprinkled with chopped chives and anchovies.
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