Marinated Mushroom Salad

Haydn in the Kitchen, p. 104

½ C salad oil

¼ C red wine vinegar

1 tsp salt

1 tsp sugar

½ tsp garlic powder

¼ tsp pepper

¼ C fresh parsley, chopped

½ lb fresh mushrooms, sliced

2 C tomatoes, sliced thin

1 C red onion, sliced thin

I'm normally anti-red onion, but it was actually a nice addition to this recipe.

Combine vinegar with all seasonings and mix well with the parsley. 

It never really quite mixes, but that's ok.

Pour over the mushrooms and toss lightly. Add tomatoes and onion and combine all ingredients. Cover and refrigerate at least 1 hour before serving.

Check out this hand-carved spoon a friend of mine made!

My Rating: 4/5 "Vinegar marinades are my jam. Everything in this dish is purposeful and it's all a solid combination. Pair with something substantial - it's a great accent."