Insalata di Funghi, a refreshing mushroom and pea salad
3 Tbs Olive oil
1 Tbs Lemon juice
Salt and pepper to taste
225 g (8 oz) 2 cups Button mushrooms, thinly sliced
50 g (2 oz) 1/3 cup Cooked peas
1 Lettuce, shredded
1 Tbs Lemon juice
Salt and pepper to taste
225 g (8 oz) 2 cups Button mushrooms, thinly sliced
50 g (2 oz) 1/3 cup Cooked peas
1 Lettuce, shredded
method
1. Combine the oil, lemon juice, salt and pepper in a screw-top jar and shake to blend thoroughly.
2. Arrange the mushrooms and peas in a bowl and pour over the dressing. Toss thoroughly and chill in the refrigerator for at least 30 minutes.
3. Line a serving dish with the lettuce. Pile the mushroom mixture into the centre and serve at once.
2. Arrange the mushrooms and peas in a bowl and pour over the dressing. Toss thoroughly and chill in the refrigerator for at least 30 minutes.
3. Line a serving dish with the lettuce. Pile the mushroom mixture into the centre and serve at once.
serving amount
serves 4
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