Simple mushroom salad with thyme and lemon, 3 ways
9 min.
Easy
4 people
7 Ingredients
800 g button or field mushrooms
4 tablespoons 
3 tablespoons lemon juice
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Stage 3 - 1 min.
That's all there is to it.
Stage 4
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.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 40 RDI=3 % | 60 RDI=9 % | 780 RDI=40 % | 3,270 RDI: 40 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 6 RDI=1 % | 90 RDI=4 % | 360 RDI: 4 % |
| Per person | 6 RDI=2 % | 9 RDI=1 % | 20 RDI=2 % | 200 RDI=10 % | 820 RDI: 10 % |
- For 4 people : 3.35 €
- Per person : 0.85 €
Change currency: 
Button or field mushrooms
Like these other recipes: Pork escalope with mushrooms and sage cream, Veal Marengo, Mushrooms in snails, Tahitian salad, Sautéed pork with mushrooms in a cream sauce., ... See them all 15
Olive oil
Like these other recipes: Sea bass with Indian spices, Butterfly pasta with smoked trout, Veal with mushrooms and green asparagus, Ratatouille confite, Canapés of red mullet with poppy seeds, ... See them all 535
Lemon juice
Like these other recipes: Peach and verbena feuilleté, Stuffed mushrooms au gratin, Tomato ladybirds, Rémoulette dressing, Crispy potato and mushroom brik rolls, ... See them all 71
Pepper
Like these other recipes: Tagliatelle New Zealand style, Lebanese Tabbouleh, Bistro-style beetroot salad, Green parsley sauce, Coriander and cashew nut pesto, ... See them all 638
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (