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Mushroom Salad w/Lemon Parsley Sauce (P, KLP, TNT)
Source: Healthy Cooking Magazine, Oct. 2002

1 cup chopped fresh Italian parsley, divided
3 garlic cloves, diced, divided
2 tablespoons freshly squeezed lemon juice, divided
2 lb. assorted mushrooms (porcini, crimini, Portobellos, etc.)
5 tablespoons extra virgin olive oil
1/2 tsp. coarse sea salt (I use kosher salt)
1/4 cup diced red onion
2 red tomatoes, diced
1/4 tsp. freshly ground pepper

In a small bowl combine 1/2 cup parsley, 1 garlic clove, and 1 tablespoon lemon juice; set aside.

Prepare mushroom by cutting 1/3 of them into halves, 1/3 of them into quarters, and leaving the remaining 1/3, whole.

In large bowl combine remaining 1/2 cup parsley, remaining 2 garlic cloves, olive oil, salt, mushrooms, onion, tomatoes, pepper, and remaining 1 tablespoon lemon juice. Toss well to coat.

Heat a large skillet on high. Add mushroom mixture and reduce heat to medium high. Cook 7 to 8 minutes. Remove, return to large bowl and mix in the reserved parsley, garlic clove, and lemon juice mixture. Toss well and serve warm or cold as a salad.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A