Delicious Fresh Button Mushroom Salad

A mushroom salad made from fresh button mushrooms — healthy, light, and unusual!

Recipe author

Servings:

Mushrooms (fresh)

450

Lemon juice (from 2-3 lemons)

Green onion

Parsley

Tarragon (dried)

Italian salad dressing (Italian-style)

Salt

0.5

Pepper

0.1

Sugar

Mustard

Lettuce (mixed salad leaves)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 14 % 1 g

Carbohydrates 43 % 3 g

31 kcal

GI: 67 / 0 / 33

Cooking method

Dishes made with fresh mushrooms are favored in the Nordic countries, where mushrooms can be foraged in large quantities. In the south, people usually use button mushrooms, which are easy to grow on an industrial scale. This recipe is designed for button mushrooms, which, as you know, can even be eaten raw. Other mushrooms need additional processing. If you like, you can even use dried mushrooms, boiling them until tender first. Put the sliced fresh button mushrooms in a deep bowl. It's best to cut them into thin slices — they look prettier that way. Pour over the lemon juice and add the finely chopped green onion, parsley, and dried tarragon. Cover with a lid or plastic wrap and refrigerate for at least an hour to marinate. In another bowl, mix the Italian salad dressing with the mustard and sugar. Add the pepper and salt and beat the mixture very well — you can use a mixer. Cover this bowl with film too and refrigerate it. After an hour or more, combine the contents of both bowls. Spread it on a platter or in a salad bowl. Sprinkle fresh herbs on top and garnish with lemon slices and salad leaves. Sometimes this salad is served already divided into portions, in small individual salad dishes.