Mushroom Salad

Mushroom Salad

Total Time: 5 minutes


  • 1/4 cup olive oil
  • 1/8 cup white wine vinegar
  • 1/2 shallot minced
  • 1/2 cup chopped parsely
  • 1-2 pounds sliced white or baby-bella mushrooms


In a large non-reactive bowl wisk together the first four ingredients. Add the thinly sliced mushrooms, and toss to coat. Refrigerate for at least an hour, and serve. Suggestions: alongside a grilled steak, on top of an antipasto, on top of a grilled pizza.


My husband loves this salad all by itself for snacking on after it has marinated overnight. An easy pleasy!