Ingredients
- 2 cups vegetable oil, or more to taste
- 1 cup lemon juice, or more to taste
- 2 bunches curly-leaf parsley, roughly chopped
- ¼ cup salt
- 8 cloves garlic, chopped
- 2 tablespoons ground black pepper
- 5 pounds whole fresh mushrooms, thinly sliced
Why This Recipe Is So Delicious
This salad is fresh, light, and packed with flavor. It uses only plant-based ingredients, making it perfect for anyone avoiding animal products. The mushrooms add a savory depth that feels satisfying without heaviness.
Simple Cooking Tips
- Use a mix of mushrooms for varied texture and taste.
- Marinate the mushrooms briefly to enhance their flavor.
- Keep the vegetables crisp by adding them just before serving.
- Marinate the mushrooms briefly to enhance their flavor.
- Keep the vegetables crisp by adding them just before serving.
Directions
In a big bowl, combine the vegetable oil, lemon juice, chopped parsley, salt, minced garlic, and a pinch of pepper. Give it a good whisk until everything is mixed together. Add the mushrooms to the bowl and toss them well so they’re all coated in the dressing. Cover the bowl with plastic wrap and pop it in the fridge. Let it sit for at least 4 hours, giving it a little stir every now and then to make sure the mushrooms soak up all those flavors.
Serving Options
Serve this salad chilled or at room temperature. It pairs well with crusty bread or as a side to grain bowls. A squeeze of fresh lemon or a drizzle of extra virgin olive oil can brighten the flavors even more.
Storage Tips
Store leftovers in an airtight container in the refrigerator. Best eaten within two days to keep the mushrooms fresh and the vegetables crisp. Stir gently before serving again.
