Chive-Blossom Salad With Mushrooms

By Moira Hodgson

Published June 10, 1989

Total Time
10 minutes
Prep Time
10 minutes
Rating
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Featured in: FOOD; As the Temperature Rises, Simplicity May Be in Order

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Ingredients

Yield:4 servings

  • 1 pound raw white mushrooms

  • ½ cup extra-virgin olive oil

  • About 12 chive blossoms

  • ⅓ cup chopped chives

  • Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 268 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 1 gram fiber; 351 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the dirt off the mushrooms with paper towels. Slice the mushrooms and arrange them on a serving platter. Sprinkle the oil over the top (because the mushrooms absorb oil like a sponge, you may find it easier to brush them with the oil so that it is more evenly distributed).

  2. Step 2

    Sprinkle the mushrooms with blossoms and chives and season with salt and pepper.

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