MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Nature alone is antique and the oldest art a mushroom."

-Thomas Carlyle, Writer

The refrigerator light goes on...

One of the first restaurants I worked in served this mushroom salad. It was very elaborately prepared tableside by the waiters with the flourish of chopping, mixing and plating in front of the wide eyed customers. At the time I hated mushrooms, but back then fresh mushrooms were actually something of a novelty. One taste of this delicious salad and my life was changed forever.

Mustards

Prepared mustards are made from powdered mustard seeds combined with a variety of ingredients including vinegar, water, wine, beer and sugar, as well as other spices.

There are three types of mustard seeds: white, brown and black. The flavor of white mustard seeds is bitter, while brown and black mustard seeds are piquant and spicier. The yellow mustard found in America is made with white mustard seeds. The yellow color actually comes from the spice turmeric.

Most European and Asian mustards are made with brown mustard seeds and can range from the mellow Dijon style mustards of the French to the hot spicy Chinese mustards. These are blended into textures from smooth to coarse. The recipes on this Web site are specific as to the type of mustard used.

Mustards do vary in the amount of fat and salt that they have. The info below is from one of my favorite Dijon style mustards.

1 tsp. mustard = 10 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 1g carbohydrates, 65mg sodium, 0mg cholesterol


 

Mushroom Salad



Servings = 2 | Serving size =4 ounces mushrooms with dressing

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers. The dressing will keep for about 48 hours.

1 Tbsp olive oil
2 tsp coarse ground mustard
2 tsp white wine vinegar
2 Tbsp reduced fat sour cream
2 Tbsp 2% milk
1/8 tsp salt
fresh ground black pepper (to taste)
1/2 tsp fresh orange zest
8 ounces white mushrooms (sliced)
2 leaves Romaine lettuce

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill.

When ready to serve slice the mushrooms very thin. Toss together with the dressing.

Serve on top of the romaine leaf.

Nutrition Facts

Serving size = 4 ounces mushrooms with dressing

Servings = 2

.

Amount Per Serving

Calories 122 Calories from Fat 84
  % Daily Value
Total Fat 10g 15%
    Saturated Fat 2g 12%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 9mg 3%
Sodium 227mg 9%
Total Carbohydrates 6g 2%
    Dietary Fiber 1g 6%
    Sugars 4g  
Protein 5g  
Vitamin A 14% Vitamin C 8%
Calcium 6% Iron 4%
Vitamin K 10 mcg Potassium 443 mg
Magnesium 16 mg