Mushroom Carpaccio Salad (Whole30) (Low Carb) (Vegan)

Muchroom Carpaccio Salad

When I tell people that this salad has raw mushroom, they are cynical. “Don’t they taste nasty?”

But then, they taste this salad and are shocked at how delicious it is. There is just somethings about the tart lemon vinaigrette and zest that pairs so will with the mild mushroom flavor that is a perfect flavor and texture pair. This recipe comes from Cooking Light magazine December 2015 , and there are also lots of Italian mushroom and celery recipes out there. I subbed parsley for the celery, and love this flavor combo.

Even is you are a skeptic about raw mushrooms, give this salad a try and you’ll become a believer!

Mushroom Carpachio Salad

6 large white button mushrooms, cleaned
1/2 cup diced parsley
1 teaspoon lemon zest

Lemon Vinaigrette:

1 garlic clove
2 tablespoons lemon juice
1/4 teaspoon each salt and pepper
3 tablespoons olive oil
1 tablespoon Dijon mustard

Slice the onions into paper thin slices (I used a mandoline.) Scatter on a plate. Mix together the parsley, lemon zest and a little salt and pepper.

Blend in bender the vinaigrette ingredients. Drizzle over the mushrooms. Sprinkle with parsley mixture. Serve immediately.

Mushroom Carpaccio Salad (Whole30) (Low Carb) (Vegan)
 
Prep time
Total time
 
Serves: 4 servings
Ingredients
  • 6 large white button mushrooms, cleaned
  • ½ cup diced parsley
  • 2 teaspoons lemon zest
  • Lemon Vinaigrette:
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • ¼ teaspoon each salt and pepper
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
Instructions
  1. Slice the onions into paper thin slices (I used a mandoline.) Scatter on a plate. Mix together the parsley, lemon zest and a little salt and pepper.
  2. Blend in bender the vinaigrette ingredients. Drizzle over the mushrooms. Sprinkle with parsley mixture. Serve immediately.

 

Food bloggers do raw mushroom salads:

Raw Mushroom Salad, Sugar Free Mom
Italian Mushroom and Celery Salad, New York Times

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