While Sue and I were in Paris we dined at Chez Marcel at the recommendation of our friend Julie. The lovely small restaurant has been in operation since the early 1900’s and I am told Ernest Hemingway would dine there on occasion. The manager proudly told us how the mushrooms in our appetizer were grown by a friend near Paris. And better yet, he gave me a few hints for preparation.
I think this will be an evolving recipe for me, but for now please enjoy my easy recipe take on Chez Marcel’s wonderful mushroom appetizer/salad.
Recipe serves 4 side salads.
8 large white mushrooms (small was how it was presented in Paris and thus would require more mushrooms) – thinly sliced.
2 green onions – halved down the middle and then minced.
1/2 cup half and half.
1/4 cup canola oil.
1/ 8 cup red wine vinegar.
Dash of fresh lemon juice.
Salt and pepper to taste.
lettuce (optional and added by me)
In large mixing bowl combine oil and red wine vinegar, and lemon juice, stir and then slowly add half and half while stirring.
Add the minced green onions and stir.
Add the sliced mushrooms, a dash of salt and pepper, and then gently stir to coat all mushrooms with the sauce.
Cover with wrap, and refrigerate until you are ready to serve the salad with your dinner.
Plate with or without lettuce.
If you have left over mushroom salad, make a supper easy killer mushroom salad for your office lunch!
Easy Recipes and Stuff has posted 203 recipes over the last four years, and attended 3 IFBC blogger conventions to enhance our blogging skills.. It has been, and is, great fun to give these easy recipes away for free. But guys, my day job is writing, and I would really appreciate if you would buy a copy or two of my action novels.
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Good Eating and Table Talk,
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