How To Make Herb-Marinated Mushroom and Celery Salad
A couple days of marinating in white wine and a blend of herbs brings out the best flavors in this simple mushroom and celery salad.
In a large pot, combine the wine, olive oil, vinegar, coarsely chopped garlic, mint, thyme, oregano, and tarragon and bring to a boil.
Reduce the heat to moderate and simmer for 5 minutes.
Add 1 tablespoon of kosher salt and 1 teaspoon of pepper and return to a boil.
Add the mushrooms and boil over moderately high heat for 2 minutes. With a slotted spoon, transfer the mushrooms to a large bowl.
Boil the mushroom cooking liquid over high heat for about 10 minutes until reduced by one-third.
Let the cooking liquid cool to room temperature, then season it with salt and pour it over the mushrooms.
Cover and refrigerate for at least 2 days or for up to 1 week.
Drain the mushrooms, reserving 1 cup of the marinade.
Pour the reserved marinade into a medium saucepan and boil for about 7 minutes until reduced to ⅓ cup. Transfer to a medium bowl and let cool to room temperature.
Add the minced garlic and season with salt. Stir in the celery and parsley.
Spread the celery on a platter, spoon the marinated mushrooms on top and serve.
Make-Ahead: The mushrooms can marinate in the refrigerator for up to 1 week.
- Calories: 349.39kcal
- Fat: 27.80g
- Saturated Fat: 3.88g
- Monounsaturated Fat: 19.73g
- Polyunsaturated Fat: 3.21g
- Carbohydrates: 11.54g
- Fiber: 3.41g
- Sugar: 4.59g
- Protein: 6.28g
- Sodium: 746.77mg
- Calcium: 66.89mg
- Potassium: 766.32mg
- Iron: 2.46mg
- Vitamin A: 25.61µg
- Vitamin C: 9.99mg
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