I keep seeing recipes for quick pickling and marinating seasonal produce for an extra ‘pop’ of flavor in side dishes and salads.  Take this ‘Shaved Baby Artichoke & Marinated Mushroom Salad’ as an example.  You start with a simple marinade (very similar to a vinaigrette) made from lemon juice, vinegar, herbs, garlic and olive oil.  Into which you place sliced button mushrooms and tender oyster mushrooms.  You let the mushrooms sit for a mere 15 minutes in the marinade which imparts the tangy flavors of the acidic lemon juice and vinegar which also slightly tenderizes the mushrooms as well.  Next you add in thinly sliced artichokes and celery into the mix and season them with salt and pepper.  Shaved Parmesan cheese adds a tasty saltiness to the salad—a salad that is beautiful to look at and pairs nicely with a slightly chilled glass of Beaujolais. 

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/shaved-baby-artichoke-and-marinated-mushroom-salad)

Tagged: artichoke hearts, button mushrooms, Food & Wine, fresh herbs, marinated mushrooms, mushrooms, oyster mushrooms, Parmesan cheese, Salad, shaved Parmesan, side dish, vegetarian