Join The Conversation With Mishpacha's Weekly Newsletter



Issue 574: Mushroom-Parsley Salad

MICHAL FRISCHMAN

A satisfying side without the starch

Wednesday, January 03, 2018

 Mishpacha-Recipe

Food and prop styling by Renee Muller Photography by Moishe Wulliger

I don’t usually serve starchy sides like potatoes or rice, so I like having lots of options of vegetable side dishes. This is a favorite! The parsley makes it very fresh, and the flavors get better the longer they sit.

Ingredients

Serves 4

  • • 16 oz (450-g) mini white mushrooms, whole, or regular button mushrooms, halved
  • • 3 Tbsp olive oil, divided
  • • ½ cup fresh parsley, chopped
  • • 1 Tbsp chopped cilantro 
  • • ¼ cup pine nuts 
  • • 1 Tbsp red wine vinegar
  • • 1½ tsp salt
  • • ¼ tsp black pepper


Preparation

Preheat oven to 450°F (230°C).

Clean the mushrooms and lay in a single layer on a parchment-lined baking sheet. Drizzle with 1 Tbsp oil and roast for 30 minutes.

In a dry frying pan over medium low heat, toast the pine nuts for about 7 minutes, until fragrant and lightly browned. Watch carefully to make sure they don’t burn. Whisk together all remaining ingredients. Add in warm mushrooms and toss. Top with pine nuts. May be served warm or cold.

Related Stories

Issue 522: Italian-style quinoa with sun-dried tomatoes & feta

Daniella Silver and Norene Gilletz

This quick quinoa side dish is both light and bright

Issue 374: Winter Green Salad

Brynie Greisman

What can you add to the salad that has everything?

Issue 434: Red Cabbage Confit

Brynie Greisman

Call me a cabbage for a colorful, low-carb side

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
What’s in a Name?
Shoshana Friedman “What does Writer X have to say this week?”
Atonement — Fake and Real
Yonoson Rosenblum White confessionals and faux rituals
Four Walls Coming Full Circle
Eytan Kobre All the while, there’s been a relationship in the offing...
And Yet We Smile
Yisroel Besser We are the nation that toils to be happy at all costs
Out of This World
Rabbi Henoch Plotnick Dirshu Hashem b’himatzo — we are in Hashem’s company now...
Steven and Jonathan Litton
Rachel Bachrach The co-owners of Litton Sukkah, based in Lawrence, NY
Tali Messing
Moe Mernick Tali Messing, engineering manager at Facebook Tel Aviv
Sick Note
Jacob L. Freedman “Of course, Dr. Freedman. Machul, machul, machul”
Avoiding Health Columns Can Be Good for You
Rabbi Emanuel Feldman Only one reliable guide for good health: our Torah
Endnote: Side Notes
Riki Goldstein Most Jewish music industry entertainers have side profes...
Me, Myself, and Why
Faigy Peritzman Where there’s no heart and no love, there’s no point
Can’t Do It Without You
Sarah Chana Radcliffe When you step up to the plate, you build your home team
Eternal Joy
Mrs. Elana Moskowitz The joy of Succos is the fruit of spiritual victory
The Appraiser: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Make sure your child knows his strengths
Hidden Special Needs
Rena Shechter You won’t see his special needs, but don’t deny them
Dear Wealthy Friend
Anonymous There’s no need for guilt. I am truly happy for you