Wednesday, December 17, 2008

Marinated Mushroom Salad


Marinated Mushroom Salad

    1 pound mushrooms
    1 tablespoon Dijon mustard
    1 tablespoon red wine vinegar
    Salt and pepper to taste
    3/4 cup olive oil
    Spinach or lettuce leaves

Wipe mushrooms clean with damp cloth. Mix mustard,
vinegar, and seasonings in large bowl. Whisk continually as you add olive oil drop by drop until vinaigrette is thick and smooth. Fit SaladShooter slicer/shredder with Slicing Cone and slice mushrooms right into bowl. Toss to cover with vinaigrette. Cover and marinate at least 1 hour in refrigerator. Prepare individual salad plates with spinach or lettuce leaves. Heap mushrooms in center.

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