Wednesday, September 9, 2015

3-Tier Bottle Bento #9

Fruit salad (peaches, apples, grapes), cottage cheese topped with mini cucumber and cherry tomato slices, and mushroom salad.

Mushroom salad is like a lighter version of marinated mushrooms in many ways. It's cheaper thanthe jarred version, too. A friend asked me, when I said something about the mushroom salad, "How does one salad mushrooms?"

Well, here is how one salads mushrooms. Bonus points for mostly being able to do it ahead of time. The un-dressed salad will keep in the fridge for several days.

Mushroom Salad
Serves 2-3

About 4 oz. mushrooms, sliced
4 tablespoons chopped parsley (dried is fine)
1 scallion, sliced thinly
Olive oil
White wine vinegar
Salt
Pepper

Mix sliced mushrooms, parsley, and scallion in a small bowl. Top with a moist paper towel. Chill for at least one hour. (Among other things, this will rehydrate the parsley if you're using dried.)

When ready to pack (or eat), spoon out the desired amount of the mushroom mixture and drizzle olive oil over the top. Mix. You will keep adding olive oil until the mushrooms are all coated and shimmery. This will take much more oil than you think it should. Mushrooms will soak up a lot of oil! Then splash with white wine vinegar to taste (I like about 1 1/2 teaspoons for the amount of mushroom salad you see here). Add desired amount of salt and pepper.

Easy! And quite good.

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