Beverly's Back Porch: Fresh Mushroom Salad

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, February 9, 2010

Fresh Mushroom Salad

I'm making this for dinner and thought I'd take a minute to share it with you. The varieties of mushrooms are many, choose the ones you like. They are low in calories and contain certain minerals we all need in our diets. Along with being healthy, they are pretty and fun to eat.

Fresh Mushroom Salad
Serves 4

1 pound fresh mushrooms, lightly wiped clean
1/3cup olive oil
2 tablespoons fresh lemon juice
Salt and Pepper to taste (House Seasoning is better)
1 tablespoon sniped parsley.

Please don't be so obsessive about the "dirt" that you soak the mushrooms to clean them-they only need a quick wipe with a damp paper towel to remove any tiny dirt crumbs.

Trim the mushrooms by cutting a thin slice off the bottom of each stem. Slice the mushrooms crossways in thin slices, and place in a pretty bowl. Combine remaining ingredients, stir well, and mix with the mushrooms. Refrigerate until serving time.