French Mushroom Salad
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
mushrooms
|
|
| 1 | cup |
olive oil
|
|
| 12 | small |
pearl onions
|
*
|
| 2 | heads |
boston lettuce
|
|
| 2 | large |
tomatoes
|
|
| 2 | each |
celery stalks
diced |
|
| 1 | small |
lemon
juiced |
*
|
| 2 | teaspoons |
tomato paste
|
|
| 1 | each |
thyme sprigs
chopped |
* |
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
coriander seeds
|
|
| 4 | ounces |
white wine
dry |
|
| Salt | & |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
mushrooms
|
|
| 237 | ml |
olive oil
|
|
| 12 | small |
pearl onions
|
*
|
| 2 | heads |
boston lettuce
|
|
| 2 | large |
tomatoes
|
|
| 2 | each |
celery stalks
diced |
|
| 1 | small |
lemon
juiced |
*
|
| 1E+1 | ml |
tomato paste
|
|
| 1 | each |
thyme sprigs
chopped |
* |
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
coriander seeds
|
|
| 115.6 | ml/g |
white wine
dry |
|
|
salt and black pepper
|
*
|
Directions
Clean mushrooms.
Leave caps whole, but chop stems coarsely.
Fry in ½ cup oil until soft.
Set aside to drain. Peel onions, quarter lettuce and slice tomatoes.
Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine and the rest of the oil.
Season and simmer for 20 to 25 minutes.
Onions should be tender.
Remove mushrooms to a shallow dish and bring remaining ingredients to a rapid boil for 4 minutes.
Pour over mushrooms and chill until ready to serve.
