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Italian Mushroom Salad

Italiam 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!


  • 300g mushrooms
  • 2 cloves garlic
  • Juice of 1/2 a lemon
  • Olive Oil
  • Rock Salt
  • 1 tbsp chopped parsley


    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.