Greek Mushroom Salad
By
Kathy W
@Kattyw
1
This can be used as a side or appetizer. It's a little garlicky, a little lemony, a little tart, a little sweet. It was inspired by a recipe in "The Vegetarian Journal" (Sept/Oct '94)
Ingredients
- small amount of oil
- 1/2 lb
- fresh mushrooms, quartered (or sliced if you prefer)
- 3 clove
- garlic, minced
- 1 tsp
- dry basil
- 8 oz
- cherry tomatoes, halved
- salt to taste
- pepper to taste
- small amount of feta cheese to garnish, if desired
- 4 Tbsp
- olive oil
- 4 Tbsp
- lemon juice
- 1 1/2 Tbsp
- sugar
- 1 tsp
- dried parsley
DRESSING
How to Make Greek Mushroom Salad
- 1Place tomato halves in a medium bowl and set aside.
- 2Heat a small amount of oil in a medium skillet. Gently saute mushrooms for 2-3 minutes, don't over cook.
- 3Add garlic, basil, salt and pepper. Cook for another minute or two. Remove from heat and cool. Add to tomatoes.
- 4Mix together olive oil, lemon juice, sugar and parsley in a measuring cup.
- 5Stir dressing gently into tomato mushroom mixture.
Allow to marinate for at least 1 hour, stirring occasionally. Check salt and add if needed. - 6Drain before serving. Garnish with feta cheese, if desired.
