Mushroom Salad #2 recipe
information
225 calories per serving
ingredients
350 g (12 oz) small button mushrooms
2 teaspoons lemon juice
200 g (7 oz) lean boiled ham
2 tablespoons mayonnaise
4 tablespoons single cream
1 tablespoon wine vinegar
salt
generous pinch of sugar
endive or lettuce leaves
generous pinch of cayenne to garnish
2 teaspoons lemon juice
200 g (7 oz) lean boiled ham
2 tablespoons mayonnaise
4 tablespoons single cream
1 tablespoon wine vinegar
salt
generous pinch of sugar
endive or lettuce leaves
generous pinch of cayenne to garnish
method
1. Trim and wipe the mushrooms and pat them dry with kitchen towel. Quarter or halve larger mushrooms and leave smaller ones whole. Place the mushrooms in a bowl and sprinkle them with the lemon juice. Dice the ham and stir it into the mushrooms.
2. Beat the mayonnaise with the cream and wine vinegar and season well with salt and sugar. Fold the dressing into the salad.
3. Wash the lettuce or endive, shake the leaves dry in a tea-towel and arrange them in individual bowls. Add the mushroom salad and sprinkle cayenne over the top.
2. Beat the mayonnaise with the cream and wine vinegar and season well with salt and sugar. Fold the dressing into the salad.
3. Wash the lettuce or endive, shake the leaves dry in a tea-towel and arrange them in individual bowls. Add the mushroom salad and sprinkle cayenne over the top.
serving amount
serves 4
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