Mushroom Salad

Mushroom Salad

Mushrooms contain a wide range of nutrients, and have been shown to fight/stave off cancer and help with cellular regeneration, all while boosting your immune system! And that’s just the tip of the iceberg. The many varieties of mushrooms can have amazing healing properties, helping with more ailments than can be listed here. Plus, the real benefit… this salad tastes great. (Warning: you need at least 12 hours to make this recipe – mostly for allowing mushrooms to marinate).

Ingredients:

  • 2 lbs white cap mushrooms
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 4 TBSP grated onion (don’t dry it out, keep it wet)
  • 3 cloves garlic, chopped
  • 2/3 cup pimento stuffed olives
  • 2 tsp stevia
  • 1/2 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar
  • 2 cups black pitted olives, drained
  • 2 cups cherry tomatoes

Directions:

Wash and dry your mushrooms. Leave them whole.

In a large saucepan, bring the mushrooms to a boil, then lower heat and simmer for about 5 minutes.

Drain and then arrange in a large shallow baking dish (just one layer of mushrooms).

Combine remaining ingredients (except for olives and tomatoes). Spread mixture on top of your mushroom layer.

Cover and refrigerate for at least 12 hours, gently stirring every now and then.

Right before serving, toss in olives and tomatoes.