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Author Notes: This recipe is from a blog post I wrote three years ago. It is hard for me to believe it has been that long, and that I still use this recipe even though I made it up on a whim to satisfy a serious mushroom craving.
To quote the post: "...the mushrooms give the salad a richness and depth (like cheese!) to counterbalance the cool neutrality of the yogurt and cucumbers."
It amused me to look back and see how I used the recipe as an opportunity to get sentimental about mushrooms, which are grown commercially in Kennet's Square, Pennsylvania--the self-proclaimed "mushroom capital of the world"-- not far from where I grew up.
This recipe calls for the standard, everyday white mushrooms you can find at any grocery store in America. Chances are, if you buy a package of them anywhere in the Northeast, they come from Kennett's Square.
I love to eat mushrooms raw. They have a fresh, earthy flavor and a satisfying crunch that is too-seldom enjoyed. —Anitalectric
Serves 4, as a side
- 1 large cucumber, sliced
- 8 white mushrooms, sliced
- 1 individual-sized yogurt (sub non-dairy to make it vegan)
- 1/2 cup fresh dill, chopped
- 1/4 cup red onion, thinly sliced & chopped
- 1/4 cup sundried tomato
- 1 lemon, juiced
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- salt and pepper, to taste
- Combine all ingredients in a medium bowl and toss.
- Serve immediately for nice, crisp mushrooms that you can really sink your teeth into.
- Alternatively, refrigerate and allow the mushrooms to marinate. They will get soft, and develop a rich "cheesy" flavor. I recommend you have one serving right away, and then another later, so you can enjoy both ways.
- This recipe was entered in the contest for Your Best Mushrooms
The Art of Simplicity
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