This unusual salad or hors-d'oeuvre is easy to make and brings out the best in a mushroom. The longer you marinate them, the softer and juicier they become.
Ingredients
| 3 Tbsp | Dijon mustard |
| 1 clove | Garlic, mashed with 1/2 tsp salt |
| 1 Tbsp | White wine vinegar |
| 1 | Lemon, freshly juiced |
| 3 Tbsp | Extra virgin olive oil |
| 2 Tbsp | Walnut oil |
| 500 g | Mushrooms, we used brown, white button, and portobello (Main) |
| 1 | Lemon, freshly zested |
| 1 handful | Chervil, or parsley leaves |
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Directions
- For the sauce, to a screw top jar add dijon mustard, garlic, white wine vinegar, lemon juice, extra virgin olive oil, walnut oil and lots of freshly ground black pepper. Shake like mad to emulsify into a dressing.
- To marinate, brush off any loose dirt from the mushrooms using your fingers, that's what they're for after all! Using a sharp knife, finely slice into a large mixing bowl. Pour the sauce over the mushrooms, toss well and leave to marinate for 1-3 hours.
- To serve, toss through lemon zest and chervil (or parsley) leaves. Taste and season accordingly.
