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6
First-Course Servings when Served with 3 other Crudité SaladsEasy
Published 2007
These mushrooms may not look like much, especially after they have sat awhile and turned dark, but the darker they are, the better their flavor. For the best flavor, make them the day before serving.
Cut the end off the bottom of each mushroom stem if dried out or dirty. Rinse the mushrooms in a colander under running cold water while rubbing them together between your hands. Drain the mushrooms until dry, and then slice them as thinly as you can. You can use a vegetable slicer set to the thinnest setting, but be careful of your fingers.
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