Mushroom Salad with Mint
- TOTAL TIME: 10 MIN
- SERVINGS: 4
- 16 medium white or cremini mushrooms (1/2 pound), trimmed and very thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- Finely grated zest of 1 small lemon
- 1/4 cup thinly sliced mint leaves
- Arrange the sliced mushrooms on a platter. Drizzle with the olive oil and lemon juice and season with salt and pepper. Scatter the lemon zest and mint over the mushrooms and serve right away.
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Congratulations to Mei Lin, winner of Top Chef Season 12.