Author Notes: This recipe is from a blog post I wrote three years ago. It is hard for me to believe it has been that long, and that I still use this recipe even though I made it up on a whim to satisfy a serious mushroom craving.
To quote the post: “…the mushrooms give the salad a richness and depth (like cheese!) to counterbalance the cool neutrality of the yogurt and cucumbers.”
It amused me to look back and see how I used the recipe as an opportunity to get sentimental about mushrooms, which are grown commercially in Kennet’s Square, Pennsylvania–the self-proclaimed “mushroom capital of the world”– not far from where I grew up.
This recipe calls for the standard, everyday white mushrooms you can find at any grocery store in America. Chances are, if you buy a package of them anywhere in the Northeast, they come from Kennett’s Square.
I love to eat mushrooms raw. They have a fresh, earthy flavor and a satisfying crunch that is too-seldom enjoyed. —Anitalectric
Serves: 4, as a side
Ingredients
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1
large cucumber, sliced
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8
white mushrooms, sliced
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1
individual-sized yogurt (sub non-dairy to make it vegan)
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1/2
cup fresh dill, chopped
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1/4
cup red onion, thinly sliced & chopped
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1/4
cup sundried tomato
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1
lemon, juiced
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2
tablespoons vinegar
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2
tablespoons olive oil
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salt and pepper, to taste
Directions
- Combine all ingredients in a medium bowl and toss.
- Serve immediately for nice, crisp mushrooms that you can really sink your teeth into.
- Alternatively, refrigerate and allow the mushrooms to marinate. They will get soft, and develop a rich “cheesy” flavor. I recommend you have one serving right away, and then another later, so you can enjoy both ways.
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