recipe reviews for:

Mushroom Olive Salad

“WE LIKE fresh mushrooms and have them often, so I try to be a little inventive. This salad 'happened' one night when there was nothing but a carton of mushrooms in the refrigerator. The simple addition of chopped stuffed olives was such a hit that this salad has been one of our favorites ever since. -Mary Johnston, Palestine, Texas”

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Reviewed: Nov. 25, 2011

What it needs added is some water from the olive jar. That will take care of the salt addition part - otherwise, it ends up pretty dry. I would say this is not really a salad, it's a tapenade or bruschetta mixture. Even with the mentioned change, it's nothing that stands out - just average.

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MIHAELA

Reviewed: Jun. 20, 2011

We absolutely love this recipe! I double the olives, but that is just my personal taste. Fresh basil works great as well. Thanks for an excellent, quick, easy recipe.

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Allen

Reviewed: Oct. 13, 2010

Yummy and easy to make. Became a quick family favourite.

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1 user found this review helpful

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dancemom

Reviewed: Jun. 19, 2010

Came across this recipe while looking for dishes to make for my diabetic brother's visit. It is very good! I quadrupled the recipe because alot of us would be eating it, and it was a hit! Definitely gets better if it's allowed to sit overnight in the fridge.

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3 users found this review helpful

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scout520

Reviewed: Sep. 18, 2009

I used portabella mushrooms and sub'd fresh basil 1/4 instead of 1/8. I was really good! Next time I am going to try using a mixed variety of mushrooms in this dish! Yum!

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7 users found this review helpful