Mushrooms With Sherry Vinaigrette
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It doesn't get much simpler. Use as part of a tapas spread or as a salad. Be sure to let the salad marinate for at least an hour or two, as it takes a little time for the flavors to meld. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. There is no substitute for the sherry vinegar, and it should be of good quality.
- Ready In:
- 10mins
- Serves:
- Units:
ingredients
- 3 cups fresh white mushrooms, cut into quarters
- 1⁄2 cup mild olive oil
- 2 tablespoons sherry wine vinegar
- 1⁄2 cup sliced almonds, toasted
- 1⁄2 teaspoon salt
- 1 pinch fresh ground black pepper
directions
- Toss all ingredients together and let marinate for an hour or two.
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RECIPE MADE WITH LOVE BY
@zeldaz51
Contributor
@zeldaz51
Contributor
"It doesn't get much simpler. Use as part of a tapas spread or as a salad. Be sure to let the salad marinate for at least an hour or two, as it takes a little time for the flavors to meld. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. There is no substitute for the sherry vinegar, and it should be of good quality."
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It doesn't get much simpler. Use as part of a tapas spread or as a salad. Be sure to let the salad marinate for at least an hour or two, as it takes a little time for the flavors to meld. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. There is no substitute for the sherry vinegar, and it should be of good quality.
