I don’t like raw mushrooms. The texture of them is styrofoam-ish and the taste is flavorless. Sauteeing with garlic and butter was my go-to mushroom preparation.
I was wrong: Raw Mushrooms are a delight IF you prepare them correctly.
I made this raw marinated mushroom salad recently, and let me just say that I am now a Raw Mushroom believer. Holy Cow – this salad is shockingly delicious! When the mushrooms soak up the marinade, it transforms them and they become soft and flavorful and taste like a whole new undiscovered vegetable.
Who says potato salad is the only thing to serve at a picnic? This is a delicious, healthy, low carb side that I will make again and again. It is delicious either cold or at room temperature. The flavors and textures make this a Must Try.
Happy Meatless Monday, Everyone!
MARINATED RAW MUSHROOM SALAD
Serves 4 to 6 as a side dish
Only about 10 minutes active prep time
8 ounces white button mushroom caps
3 tablespoons light olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons soy sauce
1 tablespoon maple syrup
1/2 teaspoon cayenne pepper sauce
1 stalk celery, sliced 1/4 inch slices
1/2 cup diced toasted hazelnuts or other favorite nut
1/4 cup diced flat parsley leaves
Salt and pepper to taste
Wash and dry mushrooms and slice 1/4 inch thick. Place in a medium sized serving bowl.
Whisk the together the oil, lemon juice, lemon zest, soy sauce, maple syrup and cayenne pepper and toss with mushrooms.Refrigerate for 30 minutes, stirring every 5 minutes or so.
Stir in celery, walnuts and parsley and serve immediately.
Two other Must Try Mushroom Salads:
Mushroom, Caramelized Onion and Cannellini Bean Salad, Cookin Canuck
Marinated Portobello Salad, Jeanette’s Healthy Living