Whole Mushroom Salad

2015-05-23
  • Yield : 3 to 4 servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
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Ingredients

  • 1 pound/450 g mushrooms
  • 4 cloves garlic
  • 2 lemons
  • 2/3 cup/150 ml olive oil
  • 4 pepperoncini
  • 2 bay leaves
  • 1 fresh thyme sprig
  • A handful chopped fresh parsley
  • Fleur de sel

Method

Step 1

The night before eating, clean the mushrooms with a damp towel peel and discard the stems (or you can use them to make stock). Grill the mushroom caps 5 to 6 minutes. Turn them, hole down, and cook another minute. Put in a bowl.

Step 2

Mince 3 of the 4 garlic cloves. Zest 1 lemon and squeeze its juice. In a small saucepan, heat the oil, minced garlic, lemon juice and zest with the pepperoncini, bay leaves and thyme. Cook 5 minutes, pour over the mushrooms, and let cool in the marinade. Cover and refrigerate overnight, turning once.

Step 3

To serve, grate over the zest of the remaining lemon, and the remaining garlic. Add the parsley and toss. Season with fleur de sel.

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