Philosopher's Kitchen mushroom salad

Today, Eldest and I headed to a specialty grocery store and picked up the missing ingredients to make the mushroom dish she wanted. (Recipe posted yesterday.) She was tolerant enough to let me take photos as she made it to go with today's supper. :-)


I prepped the ingredients for her - the mushrooms are white buttons, crimini (baby portabello) and oyster mushrooms. We also got unsalted pistachio nuts. We weren't able to get the fresh herbs we wanted, so just the parsley is fresh, with dried sweet basil and mint.




Because we were using dried herbs, she mixed them in with the oil and vinegar first thing, leaving them to sit and reconstitute a bit while the rest of the preparations were done.









Then she chopped up some Italian parsley.







Then shelled and chopped the unsalted pistachios.









Then she grabbed a few of each of the mushrooms and sliced them to make about 2 cups.







Once everything was ready, she popped the mushrooms, pistachios and parsley into a mixing bowl.










Then she poured on the oil, vinegar and herb mixture.









Finally, she sprinkled on some coarse salt and pepper and mixed it all up.








We had this with our supper of steak and tortellini with Alfredo sauce with sundried tomatoes. No, I didn't go quite all gourmet - the tortellini was frozen, and the sauce was from a jar. *L*

Youngest didn't like it, but she doesn't like pistachios or mushrooms in the first place, so that was no surprise. It was very different from what we usually eat, with a strong vinegar flavour, and went really well with the tortellini. It's not something we'll have often, but it went over well. Dh even included it with the lunch he packed for himself for work tomorrow. :-D