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Recipe by Michal Frischman

Mushroom-Parsley Salad

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts

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.

Ingredients

Main ingredients

  • 16 ounces (450 grams) mini white mushrooms, whole, or regular button mushrooms, halved

  • 3 tablespoons  Bartenura Olive Oil, divided

  • 1/2 cup fresh parsley, chopped

  • 1 tablespoon chopped cilantro or 3 cubes Dorot Gardens Frozen Cilantro

  • 1/4 cup pine nuts

Directions

Prepare the Salad

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2.

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.

3.

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.

4.

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

Mushroom-Parsley Salad

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