We took a trip to the library over the weekend and I picked up a book called "The Modern Vegetarian" by Peter Berley. Of the hundreds of options at the library, this one called to me because the recipes came across as creative without being weird and healthful while still being appetizing. Last night I made the Creamy White Bean-Garlic Soup with Rosemary which was somehow chock full of flavor and had about 5 ingredients. I will definitely make it again. I also tried this salad using raw mushrooms.
Fresh Mushroom Salad with Lemon-Thyme Vinaigrette
2T fresh lemon juice
1T white wine vinegar (I used sherry vinegar because this is what I had)
1T finely chopped thyme leaves
1T finely chopped parsley
1t coarse sea salt
fresh black pepper
6 T extra-virgin olive oil
10 oz fresh white button mushrooms, trimmed and thinly sliced
6 cups mixed greens or lettuce
1) In a large bowl, whisk together the lemon juice, vinegar, thyme, parsley, salt and pepper. Slowly pour in the oil, whisking to emulsify.
2) Add the mushrooms and toss gently to coat.
3) Add the greens, toss gently and serve.