Recipe by chefcs
"This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat."
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vegetable oil, or more to taste
lemon juice, or more to taste
curly-leaf parsley, roughly chopped
ground black pepper
whole fresh mushrooms, thinly sliced
Super simple recipe. I really like the tang of the lemon juice, but it's not overpowering, even though I added extra lemon juice. I scaled this way down because I was only making it for a few people. Note: make more than you think you'll need. Not only is it delicious, but the mushrooms shrink down some and you end up with very tiny portions. For example, I scaled it down for 6 servings, and it was really more like 3-4 small servings. Also, when you toss everything together, it doesn't look like there's enough liquid, but as the mushrooms sit, they really release their juices and you'll end up with plenty. I will be making this often, especially when I have extra parlsey on hand that I don't know what to do with. Thanks for the great recipe!
I meant to add that it's delicious as written, and with a few variations. I like to use a flavoured olive oil...typically I use one that spices it up a bit with chili flakes. The longer it sits the better it tastes, but it's hard to wait sometimes!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Mushroom Salad
Serving Size: 1/65 of a recipe
Servings Per Recipe: 65
Amount Per Serving
Calories from Fat: 62
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