Italian Mushroom Salad

Italian Mushroom Salad
27th January, 2017

This a mushroom salad where the acidity of the lemon juice cooks the mushrooms and the garlic is absorbed

A punchy little salad to serve on a warm summers day and enjoy with a glass of chilled white. I love it served with a Bruschetta or spooned onto hot buttered toast. So good!

Ingredients

300g mushrooms

2 cloves garlic

Juice of 1/2 a lemon

Olive Oil

Rock Salt

1 tbsp chopped parsley

Method

Slice the mushrooms and add into a bowl. Finely chop the garlic and parsley and add to the mushrooms.

Squeeze the juice from half a lemon and add this into the bowl with a good drizzle of olive oil and then sprinkle over a good pinch of rock salt.

Cover with cling film and leave to marinate in the fridge for a few hours.

Before serving, you may want to loosen the mix with an added drizzle of olive oil as the coolness of the fridge will have set the ingredients.