Mushroom Salad

This easy, tasty recipe is the perfect accompaniment to a Spring lunch or dinner and is from my new book “The Cook’s Garden” (NH $49.95)), in-store now.  Wonderful photography by Andy Payne.

Put the mushrooms, onion and capsicum into a salad bowl. Mix together the oil, lemon juice and garlic.
Season to taste. Toss  dressing through the salad ingredients. Strew with freshly chopped parsley.

Variation: mix equal amounts finely sliced baby white mushrooms and small prawns with vinaigrette.
Garnish with mint, basil or tarragon.

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