Mushroom salad #2

4 Servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
1 teaspoon Lemon juice
¼ teaspoon Salt
Freshly ground black pepper
1 pinch Garlic powder (optional)
¼ cup Diced sweet onion (optional)
4 Whole Italian olives; optional
1 pounds Mushrooms; cleaned and chilled; sliced 1/8 in.

Directions

1. Blend the oil, lemon juice, salt, a pinch of black pepper, and, if desired, garlic powder, diced onion and olives in a small bowl.

2. Place the mushroom slices in a serving bowl. Pour the dressing over and mix gently.

3. Divide among 4 chilled salad plates and garnish each with a grinding of fresh black pepper.

NOTE: The salad can be made 1 to 2 hours ahead. The secret to this recipe is selecting good-quality, white, firm mushrooms. Also, be sure to let them marinate in the dressing to pick up extra flavor.

DEL MONDO RISTORANTE

NORTH FARWELL AVENUE, MILWAUKEE WINE: RUFFINO RISERVA DUCALE

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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