Marinated Mushroom Salad


  • 2 lbs. white button mushroom, cleaned
  • 5 ozs. white onion, finely sliced
  • 3 ozs. olive oil
  • 2 ozs. REGINA Balsamic Vinegar
  • 3 ozs. chicken stock, high-quality
  • 2 bay leaves
  • 1 sprig fresh rosemary, snipped
  • 1 teaspoon mustard seed, optional
  • 1 ounce chives, fresh, short cut
  • to taste kosher salt
  • to taste to taste fresh-cracked white pepper


In medium sauce pan heat olive oil. Add onions and saute until translucent. Add mushrooms and cook gently for 5 minutes, stirring often. Add chicken stock, balsamic vinegar, bay leaf, rosemary and mustard seed. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes. Adjust seasoning with salt and pepper. Pour mushrooms and liquid into stainless steel bowl, cover with plastic wrap and refrigerate for at least 2 hours. Prior to serving, sprinkle with chives. Adjust seasoning with salt and pepper.
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