Department of Food and Nutrition Services,
University of Iowa Hospitals and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Lemon Mushroom Salad
From the recipe collection of Jeni
1 lb. mushrooms
1 medium lemon, sliced
2 Tbsp. lemon juice
1 Tbsp. grated lemon rind
1/4 cup salad oil
2 Tbsp. water
1 clove garlic, minced
fresh sage to taste, chopped
2 small heads Boston bib lettuce.
Slice mushrooms. Cut 6 very thin slices and squeeze 2 tsp. lemon juice over them. Set aside. In saucepan, heat salad oil and cook mushrooms, stirring frequently, until coated with oil.
Stir in water, garlic, sage, lemon slices, lemon rind and lemon juice; heat mixture to boiling. Reduce heat to medium. Continue cooking 3 minutes. Spoon mushroom mixture into bowl. Cover and refrigerate until well chilled. Cut each bibb lettuce into 4 wedges. Arrange lettuce and mushrooms on 8 plates.