This recipe is from a blog post I wrote three years ago. It is hard for me to believe it has been that long, and that I still use this recipe even though I made it up on a whim to satisfy a serious mushroom craving. <br /> <br />To quote the post: "...the mushrooms give the salad a richness and depth (like cheese!) to counterbalance the cool neutrality of the yogurt and cucumbers." <br /> <br />It amused me to look back and see how I used the recipe as an opportunity to get sentimental about mushrooms, which are grown commercially in Kennet's Square, Pennsylvania--the self-proclaimed "mushroom capital of the world"-- not far from where I grew up. <br /> <br />This recipe calls for the standard, everyday white mushrooms you can find at any grocery store in America. Chances are, if you buy a package of them anywhere in the Northeast, they come from Kennett's Square. <br /> <br />I love to eat mushrooms raw. They have a fresh, earthy flavor and a satisfying crunch that is too-seldom enjoyed.

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