Mushroom Salad With Mustard Vinaigrette

Name: Mushroom Salad With Mustard Vinaigrette
Prep time: 2 h
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 1/4 cup dijon-style mustard; 1/4 cup wine vinegar; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon dried tarragon, crushed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup olive oil or 1/2 cup salad oil; 12 ounces fresh mushrooms, sliced (4 1/2 cups); 1/2 cup pitted ripe olives, halved; tomatoes, slices for garnish (optional); watercress leaf, for garnish (optional)

Submitted by KateL

"Entered for safe-keeping. From Sherri Horonjeff, Woodland Hills, California, as submitted to BH&G. Preparation time includes 2 hours of chilling time."

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photo by januarybride

Ready In:: 2hrs
Ingredients:: 11
Serves:: 4

ingredients

¹⁄₄ cup dijon-style mustard
¹⁄₄ cup wine vinegar
¹⁄₂ teaspoon dried oregano, crushed
¹⁄₂ teaspoon dried tarragon, crushed
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₂ cup olive oil or 1/2 cup salad oil
12 ounces fresh mushrooms, sliced (4 1/2 cups)
¹⁄₂ cup pitted ripe olives, halved
tomatoes, slices for garnish (optional)
watercress leaf, for garnish (optional)

directions

In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
Using a wire whisk, blend in oil.
Stir in mushrooms and olives.
Cover and chill at least 2 hours.
Serve on individual plates with tomato slices and a watercress sprig.

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Reviews

LOVE this. I used some "dying" button mushrooms that were hanging out in the fridge and this recipe perked them right up! I used rice wine vinegar. I also substituted some greek seasoning for the tarragon since I didn't have any on hand. I sliced some mushrooms and left others whole, just to see how they tasted. I marinated them 24 hours and the sliced are a bit over marinated (SLIGHTLY) and the whole are not quite marinated enough; I would suggest cutting them in half if you want to make them a day ahead of time! EXCELLENT recipe that I will certainly make again! Made for Veg*n Swap.

januarybride

Tweaks

LOVE this. I used some "dying" button mushrooms that were hanging out in the fridge and this recipe perked them right up! I used rice wine vinegar. I also substituted some greek seasoning for the tarragon since I didn't have any on hand. I sliced some mushrooms and left others whole, just to see how they tasted. I marinated them 24 hours and the sliced are a bit over marinated (SLIGHTLY) and the whole are not quite marinated enough; I would suggest cutting them in half if you want to make them a day ahead of time! EXCELLENT recipe that I will certainly make again! Made for Veg*n Swap.

januarybride