Mushroom Salad #2

Mushroom Salad #2

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Servings: 4
Calories: 120
Prep Time 15 minutes


  • 9 oz button mushrooms
  • juice of 1/2 lemon
  • 2 tablespoons sliced gherkins
  • 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


  • 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.
  • 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.
  • 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.
Calories: 120 kcal
Carbohydrates: 5 g
Protein: 3 g
Fat: 11g
Saturated Fat: 2 g
Sodium: 95 mg
Potassium: 328 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 392 IU
Vitamin C: 15 mg
Calcium: 11 mg
Iron: 1 mg
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