Paleo Mushroom Salad

Mushrooms have become one of my new favorite side dishes since I became familiar with Dr. Terry Wahl’s work that encourages the consumption of sulfur containing foods. I had always liked mushrooms but they really weren’t a big staple in my diet (just habits, I suppose).

Since reading her book, however, I’ve made them a common character in our meals and I’m so happy that I did! They’re versatile and can add a delicious umami flavor to a variety of savory foods. They’re also pretty filling and, for all the newbie cooks out there, surprisingly difficult to truly mess up with in the kitchen. This recipe is nice because it doesn’t even really require cooking anything at all and it’s especially nice for the summer when the last thing you want to do us stand next to a super hot stove.

paleo-mushroom-salad

Ingredients:

–1 lb mushrooms, cut into 1/4s
–1 large garlic clove, minced
–2 tablespoons parsley
–2 tablespoons dill
–2 tablespoons chives
–2 tablespoons rice vinegar
–2 tablespoons sunflower oil
–salt and black pepper, to taste

Steps:

1. Place the mushrooms into a mixing bowl and sprinkle with salt and pepper. Stir well.

2. Sprinkle your minced garlic, parsley, dill, and chives over the mushrooms and mix well.

3. Pour the rice vinegar and sunflower oil over the mushrooms and stir again.

4. Using a large spoon, press down on the mushrooms so that they start to release some of their juices.

5. Refrigerate for several hours before serving.

What’s your favorite mushroom recipe? Share it in the comments below!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s