Three Tomatoes Du Jour

Event Tips & Recipes

Peggy Beck’s Most Delicious Mushroom Salad

For our first recipe posting, we present a classic. This is one of our owner’s (Peggy Beck) most treasured recipes, which she shared with our other owner (Joanne Katz) who promptly illustrated the page with lovely watercolors many, many years ago!

1 lg fennel bulb / fronds – cut in slivers
1 lb mixed or not mixed mushrooms, sliced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced young green onions
A few fresh thyme leaves
Chopped fresh garlic
Shaved Parmesan

Whisk oil into lemon juice. Add thyme, salt & pepper, fennel fronds (chopped), green onions, garlic
Add fennel. Marinate.

When ready to serve, drain. Add sliced mushrooms. Arrange on platter and garnish with salted fennel fronds and shaved Parmesan. Serve immediately

Serves 4-6 folks

From Joan Markowitz

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