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Issue 574: Mushroom-Parsley Salad

MICHAL FRISCHMAN

A satisfying side without the starch

Wednesday, January 03, 2018

 Mishpacha-Recipe

Food and prop styling by Renee Muller Photography by Moishe Wulliger

I don’t usually serve starchy sides like potatoes or rice, so I like having lots of options of vegetable side dishes. This is a favorite! The parsley makes it very fresh, and the flavors get better the longer they sit.

Ingredients

Serves 4

  • • 16 oz (450-g) mini white mushrooms, whole, or regular button mushrooms, halved
  • • 3 Tbsp olive oil, divided
  • • ½ cup fresh parsley, chopped
  • • 1 Tbsp chopped cilantro 
  • • ¼ cup pine nuts 
  • • 1 Tbsp red wine vinegar
  • • 1½ tsp salt
  • • ¼ tsp black pepper


Preparation

Preheat oven to 450°F (230°C).

Clean the mushrooms and lay in a single layer on a parchment-lined baking sheet. Drizzle with 1 Tbsp oil and roast for 30 minutes.

In a dry frying pan over medium low heat, toast the pine nuts for about 7 minutes, until fragrant and lightly browned. Watch carefully to make sure they don’t burn. Whisk together all remaining ingredients. Add in warm mushrooms and toss. Top with pine nuts. May be served warm or cold.

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