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I’ve mentioned before that there are many foods that I did not like to eat, until I started to cook. Let’s add mushrooms to the list.

I found this Portobello Mushroom Salad recipe on Domestic Cat. The recipe mentions whole Portobello mushrooms but I bought the ones already sliced. I think I’m allowed to take a little short cuts once in a while.

I enjoyed making this salad and eating it. The mushrooms, sprinkled with dried oregano and thyme tasted perfect. The mixture of balsamic vinegar, olive oil, and lemon juiced, simply enhanced the taste. Last, I garnished the dish with one of my favorite herbs — chopped, fresh parsely (the flat leaf kind). I don’t think this herb will ever fail you as you prepare your meal. Any time I toss it on the food I prepare, it always seems to liven up the meal in taste and appearance.

The recipe does not call for red onions. However, I had some leftover chopped onions in the fridge and threw it into the salad. Mmm… Mmm good! I loved the crunchy texture with the soft, smooth mushrooms and the textured feel of the parsley. Definitely a good combination. Thanks, Domestic Cat, for this recipe! I’ve made it several times, now.

I’d like to submit this recipe for Weekend Herb Blogging. It is one of my favorite food blog events but due to my busy schedule, I haven’t been able to participate in quite some time. Parsely is one of my favorite herbs with which to use on food. I probably went overboard here with the parsley and put too much, but I don’t care! I love it! I don’t think I can have too much parsley. It tasted good with the mushrooms.

Everyone knows about parsley. I’d say it’s a common herb used by many (Middle Eastern, European, and American cuisine). However, I learned something new from Wikipedia. Among its many uses, parsley is used as a breath freshner. It works well against garlic breath. Hmm… I’ll have to remember that. In the mean time, if you want to know more parsley, you can visit Wikipedia.

Paz

Portobello Mushroom Salad
Domestic Cat

• 400grs portobello mushrooms
• fresh or dried herbs, such as oregano and thyme
• balsamic vinegar
• 1 tbsp lemon juice
• extra virgin olive oil
• salt, freshly ground blackpepper

Preheat your oven to 200-210 C. Quickly wash mushrooms under running water and pat dry. Using a mellonballer or a coffee spoon, scoop out the black flesh under their caps. This will help them to have a better colour. Place mushrooms upside down on a lightly greased cookie sheet. Sprinkle with a little salt and place herbs on their caps. Cook in the oven for about 30 mins or until soft. Remove the tray from the oven and transfer mushrooms on a cutting board. Cut them lenghtwise in 0.5 cm slices. Combine mushroom slices with the rest of the ingredients and check the taste. Balsamic vinegar especially goes well with this salad. Serve warm with meat or fish, or on its own. Enjoy!

*One can blog about herbs, plants, vegetables, or flowers for Weekend Herb Blogging (WHB). To see the list of other interesting WHB posts, go to Kalyn’s Kitchen, Sunday afternoon.

Interested in participating? Check out the guidelines.