Mushroom salad

Here’s a simple and delicious recipe for a mushroom salad that’s perfect as a side dish or a light meal:

Mushroom Salad Recipe

Ingredients:

• 400 g (about 14 oz) fresh mushrooms (e.g., button, cremini, or a mix)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar (or lemon juice)
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach or arugula
• Fresh herbs (such as parsley or basil) for garnish
• Optional: grated cheese (like Parmesan or feta) for topping

Instructions:

1. Prepare the Mushrooms:

   • Clean the mushrooms with a damp cloth to remove any dirt. Slice them thinly.

2. Make the Dressing:

   • In a small bowl, whisk together the olive oil, balsamic vinegar (or lemon juice), Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.

3. Combine the Salad Ingredients:

   • In a large bowl, combine the sliced mushrooms, red onion, and cherry tomatoes. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

4. Add Greens:

   • Add the fresh spinach or arugula to the bowl and toss lightly again, being careful not to crush the greens.

5. Serve:

   • Transfer the salad to a serving dish and garnish with fresh herbs and, if desired, sprinkle with grated cheese.

6. Chill (Optional):

   • For a refreshing touch, you can let the salad sit in the refrigerator for about 15-30 minutes before serving to allow the flavors to meld.

Tips:

• Add-Ins: Feel free to add other ingredients like sliced bell peppers, cucumbers, or nuts (like walnuts or pine nuts) for extra crunch.
• Flavor Boost: For an extra layer of flavor, you can sauté the mushrooms in a little olive oil before adding them to the salad. Just let them cool before mixing them with the other ingredients.
• Vegan Option: Skip the cheese or use a plant-based alternative to keep the salad vegan.

Enjoy this light and flavorful mushroom salad as a perfect addition to any meal!