I don’t usually serve starchy sides like potatoes or rice, so I like having lots of options of vegetable side dishes. This is a favorite! The parsley makes it very fresh, and the flavors get better the longer they sit.
Mushroom-Parsley Salad
Recipe By Michal Frischman
- Cooking and Prep: 50 m
- Serves: 4
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Salad
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Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
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Clean the mushrooms and lay in a single layer on a Gefen Parchment-lined baking sheet. Drizzle with one tablespoon oil and roast for 30 minutes.
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In a dry frying pan over medium-low heat, toast the pine nuts for about seven minutes, until fragrant and lightly browned. Watch carefully to make sure they don’t burn.
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Whisk together all remaining ingredients. Add in warm mushrooms and toss. Top with pine nuts. May be served warm or cold.
Credits
Photography: Moishie Wulliger
Food Styling: Renee Muller
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