No cooking, just spend a few minutes the night before and you’ll have a dish ready the next day.
½ pound white mushroom
3 tablespoons olive oil
2 tablespoon red wine vinegar
1 chopped shallot
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley or scallions
1 tablespoon Parmesan cheese
Clean the mushrooms with a paper towel or brush. Don’t wash with water.
Cut the mushroom into thin slices, put in t big dish.
Mix the rest of the ingredients except Parmesan cheese.
Pour the sauce over mushroom and mix well, making sure that all slices are coated with sauce.
Refrigerate for 6 hours or overnight.
Sprinkle with Parmesan cheese before serving (optional).
Serve with salad and/or tomatoes (optional)