Mushroom Salad in Garlic and Parsley Vinaigrette

Recipe courtesy Amy Finley
Show: The Gourmet Next Door Episode: Weekend Brunch
TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: 10 min
Cook: --
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • Salt and freshly ground black pepper
VINAIGRETTE:
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly cracked black pepper
  • 5 tablespoons olive oil
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Directions

Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.
Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
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