31 May '11, 6pm
Weekday Vegetarian: Button Mushroom Salad
While I don't necessarily recommend making this salad for a crowd, it's a fantastic appetizer for a small dinner. It was beautiful, and it really was delicious, and my guests ate every last slice of mushroom. Not only that, but the olive oil that was left in the pan had this beautiful mushroom infused flavour, and I used it in the rice salad that I also made for the party. I have to say that I didn't quite follow the cooking suggestion. Given that I was cooking so many mushrooms, it would have taken an entire bottle of olive oil to cover them, and it just seemed too extravagent. I covered them half way, and then turned them over and continued cooking them until they were done and it worked perfectly. If you leave off the cheese, this is a vegan recipe.