Mushroom-Parsley Salad
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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