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MUSHROOM SALAD
1 pound white button mushrooms, cleaned
3 tablespoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh rosemary leaves
1/4 cup extra virgin olive oil
1 teaspoon sea salt
2 to 3 tablespoons heavy cream
2 tablespoons finely chopped fresh chives
1/2 teaspoon freshly ground white pepper
Slice the mushrooms vertically into 1/16-inch slices. Put lemon juice, rosemary and olive oil in a bowl large enough to hold the mushrooms; mix together, then add mushrooms. Toss gently, sprinkle with salt, and toss again until mushrooms are coated with oil. Let mushrooms sit for 5 minutes, then pour the cream over them. Toss again briefly until the cream soaks the mushrooms. Let sit 5 minutes. Serve with the chives sprinkled on top and with lots of pepper. Serves 4 |
