Mushroom Salad

White Button Mushrooms and Cremini can be eaten raw, but we think they are tastier when fried or marinated, which is exactly what we do for this salad. A tasty accompaniment that will bring umami and depth to your dish. We combined the salad with carrots prepared in butter, lemon and lamb chops. The meat was fried in olive oil and seasoned with chopped thyme and black pepper. A delicious and light combination.

Wine Pairing

The salad comes with some acidity, but not too much. The main aspects in the dish are the sweetness and the velvety coating of the carrots, the aromatic lemon and thyme, the deepness of the salad and the richness of the lamb. We decided to open a bottle of Macon, a red wine from East-Central France. The region is well known for its white wines, Pouilly-Fuissé for instance. Most white wines in this region are made from Chardonnay grapes. This red wine is made from Gamay grapes. The wine has a beautiful ruby red colour, and it comes with aromas of black cherries and strawberries. A balanced wine with a touch of spiciness and nice tannins. Not too difficult and great with the various aspects of the dish. In general, we would suggest a red wine with fruit, freshness and character but not too complex.

What You Need

250 grams of Button Mushrooms or Cremini
Olive Oil
White Wine Vinegar
Parsley
Garlic Clove
Black Pepper

What You Do

Clean the mushrooms with kitchen paper. Slice the mushrooms, heat a heavy iron skillet and fry the mushrooms for a few minutes. Leave to cool. Combine excellent olive oil and white wine vinegar. Chop some parsley. Finely chop a garlic clove. Combine the mushrooms, the dressing, the parsley and the garlic. Add some black pepper. Leave in your refrigerator for 24 hours. Feel free to stir a few times.