|1||Prepare 800 g button or field mushrooms: break off the stalks (often dirty), and peel the caps.|
|3||Mix in a bowl: 4 tablespoons olive oil, 3 tablespoons lemon juice, the thyme leaves (picked off the stem), salt and pepper. Mix well.|
|4||Pour this dressing over the mushrooms, mix well and add a little chopped parsley if you like.|
That's all there is to it.
|5||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.