Greek Mushroom Salad
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mushrooms, button
|
|
| 5 | tablespoons |
white wine
dry |
|
| 5 | tablespoons |
water
|
|
| 5 | tablespoons |
olive oil
|
|
| ½ | each |
lemon
juice only |
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | pinch |
thyme
|
*
|
| 1 | pinch |
coriander
|
*
|
| 1 | pinch |
fennel seeds
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mushrooms, button
|
|
| 75 | ml |
white wine
dry |
|
| 75 | ml |
water
|
|
| 75 | ml |
olive oil
|
|
| 0.5 | each |
lemon
juice only |
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
onions
chopped |
|
| 1 | pinch |
thyme
|
*
|
| 1 | pinch |
coriander
|
*
|
| 1 | pinch |
fennel seeds
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Wipe the mushrooms, but do not peel them.
Put all the remaining ingredients into a saucepan and simmer them for 5 minutes.
If the mushrooms are very small, leave them whole.
Otherwise, cut them in half or into quarters, depending upon their size.
Add to the saucepan and simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve.
