Mushrooms and Herbs Salad


8 ounces mushrooms
¼ teaspoon garlic, minced
1 teaspoon ginger, minced
¾ cup Greek yogurt
½ lemon juiced
3 tablespoons parsley, chopped
salt and pepper
5 tablespoons olive oil
1/8 teaspoon chives finely snipped


Clean the mushroom and cut the stem to be even with the cap. Finely slices them either with a mandolin or knife.
In a bowl mix together yogurt with garlic, ginger, lemon juice, parsley, olive oil, salt, and pepper.
In a plate or large low rim bowl place the mushrooms and add the yogurt mixture to it. Mix well and serve immediately and sprinkle the chives over the dish.


Mushrooms and Herbs Salad. I really enjoy eating mushrooms although not all the members of our household agree with me, there is always room for a polite bite.  In actuality, mushrooms bring a touch of heartiness to most dishes.

Mushrooms can be prepared in so many different ways. Raw in a salad or as a salad, as we have it here. Soup, roasted, sautéed,  or baked in the oven. And let’s not forget in an omelet with parsley.

Not all mushrooms taste the same and here I will use your regular edible white or brown cap mushrooms.

A simple salad with yogurt and lots of herbs giving the mushrooms a savory new flavor dimension.  Light and simple, you can make extra dressing and store it in the refrigerator for later use.




Wednesday, February 3, 2021 - 5:15am


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