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Whole Mushroom Salad

Whole Mushroom Salad
YIELDS
4 servings
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Ingredients

1
lb(s) mushrooms
2
lemons
4
clove garlic
cup olive oil
2
bay leaves
1
sprig thyme
4
pepperoncini
Fleur de sel
A handful of chopped parsley
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Directions

Step 1

The night before eating, clean the mushrooms with a damp towel, peel, and discard the stems (or use to make stock). Zest one lemon and squeeze its juice. Mince 3 garlic cloves. Grill the mushroom caps 5 to 6 minutes. Turn them, hole down, and cook another minute. Put in a bowl.

Step 2

Heat the oil, garlic, lemon juice and zest with the bay leaves, thyme and pepperoncini. Cook 5 minutes, pour over the mushrooms, and let cool in the marinade. Cover and refrigerate overnight, turning once.

Step 3

To serve, grate over the zest of the remaining lemon, and the remaining garlic. Toss with into the salad with the parsley.

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My rating for Whole Mushroom Salad
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