Grilled mushroom salad with toasted almonds from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this recipe

  • taste24 on January 05, 2021

    This was pretty good, but not my favorite. We swapped baby bellas for the shiitakes, and that could have been part of the problem. The marinade for the mushrooms wasn't 'liquidy' enough, and thus remained pretty dry going into the cast iron pan. They did not really release their juices while cooking, so we ended up quartering the caps while cooking which helped. A lot of lemon in the dressing, but the brightness was nice against the fried almonds. Would do a little less lemon next time...

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