Recipe courtesy of Laura Calder
Episode: Picnic
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Whole Mushroom Salad
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
Level:
Easy

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.

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