Some 400 varieties of wild mushrooms grow in Israel’s wooded areas. In some parts, there are even white truffles, growing where lightning has struck the ground during winter storms. While old-timers know how to choose edible mushrooms growing on the ground, most of us rely on the supermarket or open-air markets for our mushroom fix. And in the last 20 years, Israel’s mushroom farms have developed ecologically friendly ways to grow an exciting variety of mushrooms. This recipe uses the familiar champignon or button mushrooms, served raw. I confess I’d never eaten a raw mushroom until I came here to live, but once I tried this salad, I became a fan.
It’s a simple salad, made in minutes. What I especially enjoy is how the lemon, garlic and fresh coriander leaf combine their different kinds of sharpness to set off the fresh mushroom flavor.
Mushroom Salad RecipePrint
- 1 lb large white button mushrooms (rinsed and patted dry, with stalks)
- 1/3 cup finely chopped fresh coriander leaf
- 1/4 cup good olive oil
- 1/4 cup fresh lemon juice
- Salt and freshly ground black pepper
- Slice the mushrooms thinly and place in a medium serving bowl.
- Mix the oil and lemon juice in a small bowl. Add the coriander leaf and mix. Season with salt and pepper, to taste.
- Add the dressing to the mushrooms. Stir gently to coat the mushrooms. That’s it!
- Serve right away, or cover tightly and refrigerate. The salad will keep 8 hours. Mix it up again, gently, before serving.
Tips and notes:
You may substitute parsley for the coriander leaf, but the distinctive flavor of this salad does depend on coriander.