| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup finely chopped fresh parsley
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 pound button or cremini mushrooms
Instructions
- In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 152 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 352 mg |
Reviews
Saw this on his Griiling At Home show and knew I had to try it. Bought pre-sliced mushrooms, added broccolini flowers, sliced Mexican onions thin, and it was easy, inexpensive and delicious.
Healthy too. This will be a new summer staple I’m sure.
Healthy too. This will be a new summer staple I’m sure.
I made this salad last night and it was delicious. I did substitute cilantro because I didn’t have parsley, but other than that I didn’t change anything. Next time I may shave some parmesan on top.