Mushrooms Montreal
Submitted by yoholu
Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
15 minRaw mushrooms in a tangy cream dressing. That’s the whole idea behind this Montreal-style appetizer, and the simplicity is exactly what makes it work. Thinly sliced mushrooms get tossed with scallions in a whisked mixture of light cream, lemon juice, and fresh parsley, then served immediately or left to marinate in a cool place.
The lemon juice slightly thickens the cream and starts to soften the raw mushrooms, almost like a ceviche effect. Serve it right away for crisp, snappy mushroom slices, or let it sit for a few hours for softer mushrooms that have fully absorbed the lemony dressing.
Peel and stem the mushrooms before slicing. The peeled caps absorb the dressing better than unpeeled ones, and removing the stems gives you cleaner, more uniform slices.
Chef Tips
- Slice the mushrooms thin and even. Thick pieces don’t absorb the dressing and stay bland in the center.
- Chop the scallions finely crosswise so they distribute evenly through the salad.
- The dressing is light on purpose. Don’t substitute heavy cream, as it coats the mushrooms too thickly and mutes the lemon.
- This makes a great topping for crostini or a side alongside grilled steak.
Ingredients
Directions
Chop the scallions finely crosswise.
Whisk together the cream, lemon juice, and parsley.
Lightly but thoroughly mix in the mushrooms and scallions.
Season to taste with salt and pepper. Turn into a serving dish and serve at once or leave it in a cool place for a few hours so that the mushrooms can absorb the flavor of the dressing.
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