This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Nature alone is antique and the oldest art a mushroom."
-Thomas Carlyle, Writer
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.
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
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|
|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.
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|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 1g||6%|
|Vitamin A 14%||Vitamin C 8%|
|Calcium 6%||Iron 4%|
|Vitamin K 10 mcg||Potassium 443 mg|
|Magnesium 16 mg|