MUSHROOMS IN SALAD RAW RECIPES

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EASY RAW MUSHROOM SALAD RECIPE | SIMPLE. TASTY. GOOD.



Easy Raw Mushroom Salad Recipe | Simple. Tasty. Good. image

My raw mushroom salad recipe: an easy salad of raw mushrooms with a lemony olive oil dressing, fresh mint, pumpkin seeds and parmesan cheese!

Provided by June d'Arville

Categories     Salad    Side Dish

Total Time 30 minutes

Prep Time 30 minutes

Yield 2

Number Of Ingredients 11

9 oz white mushrooms ((250 g))
a handful pumpkin seeds (salted)
a handful pine nuts
3 tbsp good quality olive oil
a handful fresh parsley
a handful fresh mint
2 tbsp lemon juice
a handful parmesan cheese (shaved)
garlic powder
pepper
salt

Steps:

  • 1) Clean the mushrooms with a soft brush and trim them. Then slice the mushrooms into bite-size bits depending on how large they are and add them to a large mixing bowl.
  • 2) Shred the fresh parsley and mint roughly and then add this to the mushrooms in the bowl.
  • 3) Stir and sprinkle with the olive oil and the lemon juice. Season with a pinch of garlic powder, pepper and salt. Put it in the fridge for 30 minutes to marinate. Then sprinkle with the salted pumpkin seeds and pine nuts.
  • 4) Give the salad a good stir. Then check the seasoning and add extra pepper, salt, garlic powder, olive oil or lemon juice to taste if necessary. Transfer the mushroom salad to a clean serving bowl or dish and sprinkle with the shaved parmesan cheese. Serve.

Nutrition Facts : Calories 371 kcal, ServingSize 1 serving

RAW MUSHROOM SALAD WITH LEMON VINAIGRETTE



Raw Mushroom Salad with Lemon Vinaigrette image

A raw mushroom salad is perfect for the hot summer nights when you'd rather not heat the kitchen. You could even serve as a main dish for a meatless dinner!

Provided by Brenda Bennett

Categories     Side

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 9

16 ounces white button mushrooms (sliced)
2 celery (sliced or 1 cup)
1/2 cup sliced red onion
1/2 cup chunked or shaved Pecorino Romano cheese
1/2 cup fresh chopped parsley
3 tablespoons extra virgin olive oil
juice of 2 lemons or 1/4 cup
1 teaspoon salt
pepper to taste

Steps:

  • In a large serving bowl add first 5 ingredients. In a small bowl whisk salt, oil and lemon juice together and pepper to taste. Toss with vegetables and serve room temperature or keep refrigerated.Makes 4 cups.

Nutrition Facts : ServingSize 1 g, Calories 238 kcal, CarbohydrateContent 7 g, ProteinContent 13 g, FatContent 18 g, SaturatedFatContent 6 g, CholesterolContent 29 mg, SodiumContent 944 mg, FiberContent 2 g, SugarContent 3 g

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