Mushroom and Parsley Salad

Mushroom and Parsley Salad

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The astringency of lemon juice and garlic perfectly complement the mushrooms in this salad. Use as many varieties of mushroom as you can.


Serves: 4 

  • 300g mixed fresh mushrooms, cleaned and thinly sliced
  • 1 lemon, juiced
  • 1 bunch flat-leaf parsley, finely diced
  • 1 egg yolk
  • 1 clove garlic, crushed
  • 150ml olive oil
  • salt and freshly ground black pepper.

Preparation:15min  ›  Ready in:15min 

  1. Drizzle mushrooms with a little lemon juice.
  2. Whisk egg yolks with salt, pepper and lemon juice.
  3. Stir in garlic, then drizzle in olive oil whilst constantly stirring.
  4. Mix in parsley.
  5. Season dressing to taste and drizzle over mushrooms.

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