Raw Mushroom Salad

Most in our house love mushrooms, so this recipe from the 1968 Entirely Entertaining cookbook put together by the Junior League of Montclair, New Jersey is a perfect fit. The only issue–the original recipe calls for 1 1/2 bunches of celery. This is way too much, for us at least. I prefer to use 2-3 stalks. This makes me wonder if it was a misprint and it meant 1 1/2 stalks of celery. And no…I don’t put it in the center of a jellied tomato ring either.

Raw Mushroom Salad

1 1/2 pounds fresh mushrooms, sliced thin
1 1/2 bunches celery sliced thin (as noted above, I wonder if this is a misprint and only use 2-3 stalks)
3 tablespoons minced scallions
3 pimentos, minced (I use one 3 oz jar chopped pimentos)
4 parts olive oil
1 part wine vinegar
Salad greens
Black olives

In a deep bowl, combine the first four ingredients. Sprinkle with salt and generous amount of freshly ground pepper. Toss with oil and vinegar for several minutes; serve on a bed of crisp salad greens (such as romaine), or in the center of a jellied tomato ring. Garnish with black olives.


  1. Wow, yeah, that is a lot of celery.

  2. Sounds good, but you’re right about the celery. I bet it is a misprint.

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