• Recipe type: "appetizer"
• Preparation: 15 min
• Cooking: n/a

• 600 gr white button mushroom, also called Paris Mushroom, trimmed, cleaned and thinly sliced
• 2 pealed and sliced shallots
• 1 tbspn chopped fresh basil
• 1 tbspn chopped fresh parsley
• 1 tbspn chopped fresh coriander
• 1 garlic clove, crushed
• Salt, freshly ground black pepper
• Optional: 1 tbspn white wine. Be careful with white wine as it tends to be inflammatory for some people. 1 tbspn is a very small amount though.
• 1 tbspn mustard "a l'ancienne"
• 3 tbspn cider vinegar
• 10 tbspn olive oil

• Put the sliced mushrooms in a salad bowl.
  
• In another small bowl, prepare the salad dressing: blend salt, pepper, wine, vinegar, and whisk the ingredients together. Add mustard, and olive oil (little by little) and keep on whisking until smooth.
  
• Add herbs, shallots, and garlic.
• Add the oil mixture to the salad bowl and toss until all the ingredients are coated.
• Leave aside in the fridge 1/2 hour before serving.
• Serve in another dish for a nicely presented appetizer.

This Paris mushroom salad is also a healthy dish. Mushrooms are very low in calories and have almost no fat content. Raw Button mushrooms only contain 15 calories in a one-cup serving (70g) and contain about 80 to 90 percent water. They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber.

Mushrooms are an excellent source of potassium. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice!

They are also a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.

For the history, the "champignon de Paris'"or "Paris mushroom", better known as agaricus bisporus or button mushroom first appeared in the days of Louis XIV and is believed to have originated in Versailles.
It was later found in abundance in the catacombs of Paris because of the cool temperature (around 15°C) and a constant and relatively high level of humidity in the Catacombs. So this is where the name "Champignons de Paris" comes from.