Mushroom Salad Recipe

Ingredients:

• 3-4 cups Sno-white mushrooms, golf sized

• 4 cloves of garlic, sliced and chopped

• 1/2 cup extra virgin olive oil

• Handful of fresh parsley, chopped with stems removed

• juice of 4-5 lemons, save the lemon peels

• Sea salt and black pepper, to taste

Directions

1. Begin by bringing half a pot of water to a boil over high heat. Next add the lemon peels/skins to the boiling water and stir. The lemon will help keep the mushrooms nice and white and also add flavor.

2. Add the mushrooms to the bowl of cold water to clean the mushrooms. Mix and stir in the mushrooms using your hands to clean them. Remove the dirty water and fill with cold water again and mix the mushrooms by hand to clean them. Repeat this 1 to 2 more times. Watch my video if you are unsure about this step.

3. Once you see that the water is clean, with no sand, dirt or debris, this means the mushrooms are now clean and are ready to be added to the pot of boiling water and lemon mix. Stir the mushrooms occasionally for about 10- 15 minutes.

4. Remove one mushroom from the pot and place on a dish or cutting board. Cut down the middle, long ways, and check if soft and cooked on the inside. If cooked, remove the mushrooms from the boiling water and place them into a big bowl of ice cubes. Immediately run cold water over the bowl to stop the mushrooms from being overcooked. Remove the lemon wedges. Mix the mushrooms in the ice cold bowl until all the ice has melted. Once the ice has melted, remove the mushrooms from the water bowl and place into a dry empty bowl.

5. Add the lemon juice, parsley, garlic, and the olive oil to the mushroom bowl. Lastly add salt and pepper and stir to incorporate the ingredients. Eat immediately or save it in the refrigerator for later! Add some bread on the side to dip into the salad juice.