This a mushroom salad where the acidity of the lemon juice cooks the mushrooms and the garlic is absorbed
A punchy little salad to serve on a warm summers day and enjoy with a glass of chilled white. I love it served with a Bruschetta or spooned onto hot buttered toast. So good!
Slice the mushrooms and add into a bowl. Finely chop the garlic and parsley and add to the mushrooms.
Squeeze the juice from half a lemon and add this into the bowl with a good drizzle of olive oil and then sprinkle over a good pinch of rock salt.
Cover with cling film and leave to marinate in the fridge for a few hours.
Before serving, you may want to loosen the mix with an added drizzle of olive oil as the coolness of the fridge will have set the ingredients.