We are real mushrooms fans at my house.
If you do not like mushrooms, this recipe will not be for you.
If you do not like mushrooms, you are missing out.
I have taken this salad to several occasions in the last couple of months,
and I am always asked for the recipe.
It really is delicious and so easy.
Two small packs of button mushrooms
Pepper Jack cheese
Yes, I am preparing to wash the mushrooms.
I know that it is not advised and if I was going to eat them fresh in a salad,
I would probably brush them off.
But since they will be marinating anyway,
washing is the quickest.
Pardon me for the mushroom faux pas.
It will be okay.
Chunk up the cheese.
(I like saying that.)
Slice the mushrooms, but don't worry about size,
because they are going to totally shrink up.
I just make about 4 cuts per mushroom.
Mushrooms are just so funky.
Lots of different textures.
I like them.
Chop a bunch of green onions.
I mean the "bunch" that they come bundled in at the store.
It is just the right amount.
Place all of your chopped goodies in a bowl.
Sprinkle generously with the Cavendar's seasoning.
Pour olive oil and balsamic over all.
I never measure this, I'm sorry.
Below I have estimated about what I think I pour in.
Feel free to add more or less according to your taste.
Stir it all up.
This salad needs to be refrigerated for several hours.
Overnight is great.
2 small cartons of button mushrooms
1 8 oz package Pepper Jack cheese1 bunch green onions
1 T. Cavendar's seasoning
2 T. olive oil
4 T. balsamic vinegar
Rinse mushrooms lightly under cold water, drain. Chop mushrooms, cheese and onions. Place in bowl and sprinkle with seasoning. Pour oil and vinegar over all and toss.
Refrigerate for at least 8 hours. Stir and serve.