Mushroom Salad Recipe

Mushroom have a flavor all of their own and do not require salt. This salad can be made using cultivated mushrooms, but it is extra special when prepared with wild ones.

Recipe : Mushroom Salad

Ingredients :

450g / 1 lb button or oyster musrooms

1 medium-sized onion

45ml / 3 tbsp vegetable oil

15ml / 1 tbsp freshly chopped parsley

1 cucumber, finely diced

3-4 tomatoes, peeled, seeded and sliced

60ml / 4 tbsp olive oil

15ml / 1 tbsp white wine vinegar

freshly ground black pepper

1 small iceberg lettuce

Method :

Trim the mushrooms and rub clean with a damp cloth. Slice the mushrooms very thinly and chop the onions finely. Heat the vegetable oil in a large frying pan and gently saute the mushrooms and onions for 2-3 minutes, or until they are just soft. Allow to cool. When the mushrooms have cooled, stir in the parsley, cucumber and tomatoes. Mix together the oil, vinegar and pepper in a small jug, and pour over all the other ingredients. Stir gently to coat evenly, and refrigerate for 1-2 hours. Shred the lettuce finely and arrange on a serving plate. Spread the chilled mushrooms evenly over the lettuce.

Serving ideas - Serve with Melba toast or crusty wholemeal rolls.

Cook's tip - This salad can be prepared a day in advance and store din the refrigerator or until required.

Serves 4-6

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