Why Mushroom Salad?
As I child I could not stand mushrooms. Raw they tasted like dirt, and cooked they were slimy and a horrible greyish brown colour.
My brother on the other hand has always LOVED them. As a kid he used to be particularly fond of eating mushrooms raw and dipping them into balsamic vinegar. Being the typical younger sister I adamantly ate them the same way in an aim to be just like him.
Many years later I have become accustomed to this strange vegetable – starting off eating them in salads (dressed with plenty of balsamic vinegar of course), on pizzas to eventually falling so hard that I found myself craving mushroom risotto.
Today we have a unique relationship – I know that I like them and appreciate them for all that they are worth, however I am still picky about how they are served.
This recipe is a classic from Robert Carrier. Although a little retro in its approach, it tastes fantastic. Made simply of raw sliced mushrooms, chives, plenty of lemon juice and a little olive oil, it reminds me of my mission to enjoy this unique vegetable like my brother.
This salad is perfect for picnics and barbecues, or even served with seafood. The lemon juice soaks into the mushrooms making them moorish and piquant, while the chives and olive oil add the perfect balance to the earthiness of mushrooms.
350g button mushrooms, sliced
1 lemon, juiced
3 tablespoons chives, finely chopped
8 tablespoons olive oil
In a large bowl toss together the mushrooms, lemon juice, olive oil and chives.
Cover and refrigerate for 15-30 minutes.
Season with plenty of salt and pepper before serving.
Serves 4 as a side