Joyce Goldstein

Mushrooms with Sherry Vinaigrette

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

When you first assemble this salad all you taste are the separate components—mushrooms, almonds, and sherry vinegar. But after this salad marinates for an hour or two, all of the disparate flavors meld. We like to serve this as part of a tapas assortment platter.

Ingredients

  • 3 cups fresh white mushrooms, cut into quarters
  • ½ cup mild olive oil
  • 2

Method

Toss all ingredients together and let marinate for an hour or two.