Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable oil |
| 1 teaspoon | Lemon juice |
| ¼ teaspoon | Salt |
| \N \N | Freshly ground black pepper |
| 1 pinch | Garlic powder (optional) |
| ¼ cup | Diced sweet onion (optional) |
| 4 \N | Whole Italian olives; optional |
| 1 pounds | Mushrooms; cleaned and chilled; sliced 1/8 in. |
1. Blend the oil, lemon juice, salt, a pinch of black pepper, and, if desired, garlic powder, diced onion and olives in a small bowl.
2. Place the mushroom slices in a serving bowl. Pour the dressing over and mix gently.
3. Divide among 4 chilled salad plates and garnish each with a grinding of fresh black pepper.
NOTE: The salad can be made 1 to 2 hours ahead. The secret to this recipe is selecting good-quality, white, firm mushrooms. Also, be sure to let them marinate in the dressing to pick up extra flavor.
DEL MONDO RISTORANTE
NORTH FARWELL AVENUE, MILWAUKEE WINE: RUFFINO RISERVA DUCALE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .