Whole Mushroom Salad

Name: Whole Mushroom Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 3 to 4 servings
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

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Level: Easy
Total: 8 hr 15 min

Prep: 5 min
Inactive: 8 hr
Cook: 10 min

Yield: 3 to 4 servings

Level: Easy
Total: 8 hr 15 min

Prep: 5 min
Inactive: 8 hr
Cook: 10 min

Yield: 3 to 4 servings

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

Directions

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