Mushroom salad #2 recipe
information
Preparation time: 15 minutes, plus standing,
Calories: 108 per portion
ingredients
250 g (9 oz) button mushrooms
juice of 1/2 lemon
2 tablespoons sliced gherkins
175 g (6 oz) tomatoes, finely chopped
1 garlic clove, crushed with salt
1 parsley sprig, finely chopped
freshly ground black pepper
pinch of sugar
3 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons sliced gherkins
175 g (6 oz) tomatoes, finely chopped
1 garlic clove, crushed with salt
1 parsley sprig, finely chopped
freshly ground black pepper
pinch of sugar
3 tablespoons olive oil
method
1. Trim the mushroom stalks level with the caps. Put into a sieve, rinse and drain thoroughly. Cut into thin slices, put into a bowl and sprinkle with the lemon juice. Add the gherkins and tomatoes and mix well to blend.
2. To make the dressing, beat the garlic with the parsley, pepper to taste, sugar and oil. Pour over the mushroom salad and toss well to mix.
3. Leave to marinate in the refrigerator for 10-15 minutes to allow the flavours to develop. Serve lightly chilled.
This piquant salad makes a delicious accompaniment to cold roast chicken. It can also be served as a starter or packed' into a lidded plastic box for a picnic.
2. To make the dressing, beat the garlic with the parsley, pepper to taste, sugar and oil. Pour over the mushroom salad and toss well to mix.
3. Leave to marinate in the refrigerator for 10-15 minutes to allow the flavours to develop. Serve lightly chilled.
This piquant salad makes a delicious accompaniment to cold roast chicken. It can also be served as a starter or packed' into a lidded plastic box for a picnic.
serving amount
serves 4
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