Mushroom Salad


1/2 pound fresh mushrooms, trimmed and sliced
1/2 cup white-wine vinegar
2 shallots, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 bay leaf
1/2 teaspoon coriander seeds, crushed in a mortar
1/2 teaspoon dried thyme
paprika, to taste
2 teaspoons lemon juice
1/4 cup chopped parsley


Saute mushrooms with the vinegar, shallots, and seasonings. Cover and cook for about 10 minutes. Remove the mushrooms, but continue cooking down the liquid until it is reduced by half. Add lemon juice, mushroom mixture, and parsley. Chill before serving.


Makes 2 to 4 servings.

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