In the mood for something healthy and delicious? I have got the right recipe for you- Marinated Mushroom Salad.
Refreshing, earthy, and delicious, this nutrient-packed salad bridges the gap between health and taste. Mushroom are packed with Vitamin D, adding to your daily dose of sunshine.
| Servings | 2 – 3 persons |
| Course | Salads |
| Preparation Time | 10-15 minutes |
| Cook Time | Nil |
Ingredients for the Marinated Mushroom Salad(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 4 cups | Fresh mushrooms, cut into quarters |
| 1 cup | Scallions, (green spring onions finely chopped) |
| 1–2 med. Sized | Tomatoes, finely chopped |
| 3 -4 cloves | Garlic, minced |
| 4-5 tbsp | Sundried tomatoes, chopped |
| A few (8-10) | Basil leaves, torn |
| 3-4 tbsp | Olive oil |
| 1 tbsp | Balsamic vinegar |
| Juice of 2 lemons (Indian sized) | |
| A few drops | Of tabasco |
| 1-2 tsp | Coarsely ground black pepper |
| Salt to taste | |
| 1 cup | Red cabbage shredded |
Instructions for the Salad |
|
| 1. | Heat water up to a boil. Add the mushrooms in it and let it blanch for 2 – 3 minutes. Drain and keep aside to cool completely. |
| 2. | Add all ingredients for the salad except salt and red cabbage. Mix well. |
| 3. | Klin wrap and chill in fridge for 2 – 3 hours (basically you need the flavours to marinate well with the mushroom. You can taste at this stage, increase or decrease the lime juice, balsamic and tabasco quotient). |
| 4. | Once chilled, add salt and mix well. Serve chilled on a bed of red cabbage. |
| Note: You can marinate this for upto 10-12 hours also. Just add fresh greens again before serving. Should be served chilled. | |
