Fresh Mushroom Salad

6 servings

  • 1/3 cup red or white wine vinegar
  • 1 garlic clove, peeled and minced
  • 1 teaspoon finely snipped fresh chives
  • ½ cup extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 pound fresh mushrooms (any variety), each cap sliced ¼-inch thick, stems thickly sliced on-the-diagonal
  • Crisp salad greens as desired
  • Firm ripe tomato wedges as desired for garnish
  • Sliced peeled hard-cooked eggs as desired for garnish (optional)
  • Chopped green pepper as desired for garnish
  • Sprigs of fresh watercress for garnish (optional)


In a medium bowl, combine the wine vinegar, garlic, and chives; with a wire whisk, gradually whisk in olive oil, blending until smooth.  Season with salt and pepper to taste. Add mushrooms, coating well with dressing.  Cover and refrigerate for 3 to 4 hours, stirring occasionally.

To serve, arrange crisp greens on salad plates, dividing evenly. With a slotted spoon, spoon mushroom mixture onto salad plates lined with greens, draining off any excess dressing.  Garnish each salad with tomato wedges, hard-cooked egg slices, if desired, chopped green pepper, and a sprig of watercress, if desired.

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