Simple mushroom salad with thyme and lemon, 3 ways


Simple mushroom salad with thyme and lemon, 3 ways
This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.
47 K 5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: May 10th 2023
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 9 min.

Step by step recipe


Stage 1 - 5 min.
Simple mushroom salad with thyme and lemon, 3 ways
Slice 800 g button or field mushrooms.

Stage 2 - 3 min.
Simple mushroom salad with thyme and lemon, 3 ways
Mix in a bowl: 4 tablespoons olive oil, 3 tablespoons lemon juice, the thyme leaves (picked off the stem), salt and pepper. Mix well.

Stage 3 - 1 min.
Simple mushroom salad with thyme and lemon, 3 ways
Pour this dressing over the mushrooms, mix well and add a little chopped parsley if you like.

That's all there is to it.

Stage 4
Simple mushroom salad with thyme and lemon, 3 ways
The beauty of this recipe is that you can eat it just as it is: a fresh salad of crunchy mushrooms.

Or you can leave it to stand for a good hour or so in the fridge covered with plastic film for a tender salad of marinated mushrooms.

Or, for yet another twist: fry up quickly in a pan, without adding any extra fat, for simple sautéed mushrooms.
Remarks
You can use other types of mushroom, but they do need to be fresh and raw.
Keeping: 2 days at most in the fridge.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %40 RDI=3 %60 RDI=9 %780 RDI=40 %3,270 RDI: 40 %
Per 100 g2 RDI=1 %3 RDI=0 %6 RDI=1 %90 RDI=4 %360 RDI: 4 %
Per person6 RDI=2 %9 RDI=1 %20 RDI=2 %200 RDI=10 %820 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 4 people : 3.35 €
  • Per person : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Rosemary steamed fish
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
March 29th 2020337 K3.8 1 hour
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21th 2011269 K4.3 1 hour 25 min.
Diplomat cream
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
October 30th 201968 K 1 hour 50 min.
Risotto-style celeriac
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.
December 30th 201989 K 50 min.
Caramelized pear custard tart
Caramelized pear custard tart
You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears.
July 13th 202265 K 2 1 hour 3 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page