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Ensalada de Hongo y Aceitunas (Mushroom and Olive Salad)

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Ensalada de Hongo y Aceitunas (Mushroom and Olive Salad)

Freshness is key to this easy salad, which is featured in the updated edition of Oswald Rivera’s “Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes” (Running Press, $18.95).

It also has a festive look, thanks to the red and green of the pimento-stuffed olives.

Ensalada de Hongo y Aceitunas (Mushroom and Olive Salad)

1 pound fresh mushrooms, washed and thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
2 cloves garlic, peeled and finely minced
4 fresh culantro leaves or cilantro or flat-leaf parsley
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 cup pimento-stuffed Spanish olives
1 bay leaf
Lettuce leaves for salad plates

Place mushrooms in a bowl. Add olive oil, vinegar, lemon juice, garlic, culantro, thyme and pepper. Mix well.

Add olives and bay leaf. Toss to blend and refrigerate for at least 1 hour.

Discard bay leaf and make a bed of crisp lettuce leaves on 4 chilled salad plates. Spoon mushroom olive mix on top.

Makes 4 servings.

Adapted from “Puerto Rican Cuisine in America” by Oswald Rivera


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