Bowl of Mixed Mushroom Salad
(click to enlarge)

Mushroom Salad with Cumin


Spain   -   Ensalada de Setas
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
**
2 hrs
1 to 2 hrs		 This truly delightful mushroom salad is a tapas bar specialty in Spain. The marinating time is limited to less than 2 hours to preserve the raw firmness the mushrooms. Serves 5 to 6 salad portions.




8
8
8
------
2
2
1/2
1/4
1/3
1/2
1/4
------
oz
oz
oz
---
cl
T
t
c
c
t
t
---
Mushrooms, white
Mushrooms, other (1)  
Bell Pepper, red
-- Dressing
Garlic
Parsley, flat
Cumin seeds
Lemon Juice
Olive Oil, ExtV
Salt
Pepper
---------
Shrooms   -   (20 min)
  1. Cut WHITE MUSHROOMS in halves or quarters depending on size - very small ones can be left whole.
  2. Cut OTHER MUSHROOMS into sizes similar to the White Mushrooms. Mix with White Mushrooms.
  3. Cap and Core BELL PEPPER. Cut into strips about 1-1/2 inches long by 1/8 inch wide. Mix with Mushrooms.
Dressing   -   (15 min )
  1. Crush GARLIC through a garlic press, then chop fine - or otherwise reduce it to paste.
  2. Chop PARSLEY very small.
  3. Grind CUMIN to powder,
  4. Squeeze LEMON JUICE.
  5. Mix all Dressing Items in a small jar so they can be shaken together vigorously.
Serving   -   (1+ hr - 5 min work)
  1. Between 1 and 2 hours before serving, shake up Dressing vigorously and blend into Mushroom mix. Let marinate 1 to 2 hours, turning a couple times.
  2. Serve cool.
NOTES:

  1. Mushrooms, Other:

      These can be any mushrooms that can be served raw. Wild mushrooms preferred - but good luck with that. Fortunately various Asian mushrooms are now available and work fine. Fresh tender Shiitakes could be included - soak them in warm water for 20 minuts, then wring them out, it transforms their texture. For details see our Fungus page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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