Mushroom salad with lettuce and thyme
2 servings
60 minutes
Mushroom salad with lettuce and thyme is a true embodiment of European culinary sophistication. It is based on the harmony of earthy tones from fresh champignons, shiitake, and oyster mushrooms, the delicate aroma of shallots, and the refreshing spice of thyme. Lemon juice and red wine vinegar add a light tang to the dish, while parsley adds freshness. Lettuce contributes a crunchy texture, and olive oil unites all ingredients into a single melody of flavors. This salad is perfect as a light appetizer or side dish to main courses, especially fish or white meat. Its simplicity in preparation makes it an ideal choice for those who appreciate naturalness and elegance in food. Suitable for a light summer dinner complemented by a glass of white wine.
1
In a large bowl, mix thinly sliced mushrooms, thinly sliced shallots, parsley, and thyme. Drizzle with lemon juice and vinegar. Season with salt and pepper and let sit for 15 minutes.
- Fresh button mushrooms: 4 pieces
- Shiitake mushrooms: 6 pieces
- Oyster mushrooms: 0.5 glass
- Shallot: 1 piece
- Chopped parsley: 3 tablespoons
- Chopped fresh thyme: 2 tablespoons
- Lemon: 0.5 piece
- Red wine vinegar: 2 teaspoons
- Salt: to taste
- Freshly ground black pepper: to taste
2
Add the salad torn into small pieces and olive oil. Mix well and serve.
- Lettuce: 0.5 piece
- Extra virgin olive oil: 2 tablespoons
