Chive-Blossom Salad With Mushrooms

• 1 pound raw white mushrooms
• 1/2 cup extra-virgin olive oil
• About 12 chive blossoms
• 13 cup chopped chives
• Coarse salt and freshly ground pepper to taste

1. Wipe the dirt off the mushrooms with paper towels.
2. Slice the mushrooms and arrange them on a serving platter.
3. Sprinkle the oil over the top (because the mushrooms absorb oil like a sponge, you may find it easier to brush them with the oil so that it is more evenly distributed).
4. Sprinkle the mushrooms with blossoms and chives and season with salt and pepper.

white mushrooms, extravirgin olive oil, chive blossoms, chives, salt

Taken from cooking.nytimes.com/recipes/3326 (may not work)