Recipe: Marinated mushroom salad is delightfully versatile

Marinated mushroom salad is delightfully versatile, delicious as a busy weeknight side dish or part of a more elaborate holiday menu.

When I am pressed for time, I grab pre-sliced, ready-to-use fresh mushrooms. They aren’t impressive to look at, their machine cut higgledy-piggledy appearance makes some of the slices almost unidentifiable. When I want them showy, I buy whole mushrooms and slice them myself.

Washing whole mushrooms requires some devotion to the task. Never submerge them in water; they act like little sponges, soaking up water. I use the moist paper towel method to wipe them clean. A small bowl of water rests is in the sink while I wipe them down. The wiping portion of the paper towel goes into the water bowl now and then, to freshen it up. A soft-bristled mushroom brush works well, too.

Marinated Mushroom Salad

Yield: 4 to 6 servings

INGREDIENTS

4 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon cider vinegar

3 garlic cloves, minced

1 sprig fresh thyme leaves, minced or 1/2 teaspoon dried thyme

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper to taste, see cook’s notes

Optional: Pinch dried red pepper flakes

1 3/4 pounds clean fresh mushrooms, cremini or common white, sliced

Garnish: About 3 ounces crumbled feta cheese or shaved pecorino cheese or shaved Parmesan cheese

Cook’s notes: Instead of salt, I like to use seasoned salt to taste, such as Lawry’s or Spike.

PROCEDURE

1. In a large nonreactive bowl, such as glass or ceramic, combine, oil, vinegars, garlic, thyme, parsley, salt, and pepper; stir to combine. Add mushrooms and toss to coat mushrooms.

2. Marinate for 30 minutes at room temperature or cover and refrigerate at least 30 minutes or up to 2 days.

3. Spoon onto salad plates and top with crumbled or shaved cheese of choice.