Mushroom Salad

Ingredients

• small or 'button' mushrooms
• mixed pepper and salt
• chopped parsley
• oil
• spiced vinegar

Method

1. 1

   Remove outer skins and stalks from mushrooms, boil in salted water for 2-3 minutes, then cool on a cloth.

2. 2

   Sprinkle with pepper, salt, and parsley.

3. 3

   Pile in a salad bowl and drizzle with oil and spiced vinegar.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 19. The excerpt below is the record exactly as published.

chopped parsley and any fresh herbs obtainable, then with salt and pepper, and dress with vine^rar and oil. Serve im- mediately. Fennel Salad. For accompanying white fish, turbot, cod, halibut or hake. Use only the tender sprouts of the fennel, and shred them finely ; intersperse these with shred leaves of tender cabbage lettuce. Pile up in the bowl, and garnish with chopped 54 SALADS. hard-boiled egg, shreds of fresh lemon, and chopped pickled walnut. Dress as preferred. Haricot Bean Mayonnaise. The white haricot beans should have been soaked previous to cooking them, to ensure their being thoroughly mealy afterwards. When well drained, mix with them a little mustard and cress, and the faintest suspicion of raw onion. Pour over all a good mayonnaise or cream dressing. Yery nice for luncheon with brown bread and butter. Mushroom Salad. Small or " button " mushrooms should be used for this. Remove the outer skins and most of the stalk, drop them into boiling salted water, and boil gently for two or three minutes. Remove them on to a cloth. When quite cold, sprinkle them with mixed pepper and salt, and chopped pars- le}^ Pile in the salad bowl, and dredge liber- ally with oil and spiced vinegar

Cook this with the app: pantry check, scaling, and the assistant.