Button Mushroom Salad
A plain, meat-free salad of boiled button mushrooms proves how little a good mushroom needs: salt, oil, a drop of vinegar, a handful of parsley. Simmering them in salted water leaves the flesh springy but tender and strips away the raw, squeaky sharpness you get from the pickled kind.
The oil-and-vinegar dressing behaves like a loose vinaigrette — the acid pulls out the mushrooms’ nutty side while the oil coats each slice and stops it drying. Just don’t overcook them, or they go rubbery; five to seven minutes once the water is boiling again is usually enough.
One tip: mushrooms hold a lot of water, so after draining let them sit, then give them a gentle squeeze so they don’t water down the dressing. Swap the vinegar for fresh lemon juice if you like, and add a little green onion or garlic to the parsley for extra bite. It’s good warm or chilled.
Part of Eastern European cuisine — 35 more recipes in the section.
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Ingredients
Instructions
Cover the cleaned and well-washed mushrooms with salted boiling water and cook until tender.
Drain the mushrooms, let the water run off, and cut them into thin slices.
Dress the mushrooms with a mixture of oil and vinegar, add salt and ground pepper to taste, and toss gently.
Just before serving, scatter the salad generously with parsley.
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