Mushroom Salad
  • 2 leeks, finely diced
  • 6 garlic cloves , finely diced
  • 2 celery stalks, finely diced
  • 1 plum tomato, finely diced
  • 1 jalapeno pepper, finely diced (optional)
  • ⅓ cup olive oil
  • 2 packs of button mushrooms, sliced
  • 5 portobello mushrooms, peeled and sliced
  • Few drops soy sauce
  • 1 tablespoon tomato paste
  • 1.5 tsp salt
  • Some freshly ground black pepper
  1. Heat olive oil in a saute pan. Add leeks, garlic, celery, and tomato, and saute until soft.
  2. Add all mushrooms, soy sauce, tomato paste, salt and pepper. Cook over low heat for 20 minutes. Once cool, top with fresh parsley and mix well.
  3. Cook for 20 minutes on low flame.
  4. Once cooled, chop up a full bunch of fresh parsley and mix well.
Recipe by Between Carpools at