Mushroom salad

Mushroom salad

By
From
The Margaret Fulton Cookbook
Serves
2-4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250g firm button mushrooms
1 tablespoon lemon juice
3 tablespoons Vinaigrette
2 cups watercress sprigs
2 tablespoons finely snipped parsley or dill, (optional)

Method

  1. Slice the mushrooms thinly and sprinkle with the lemon juice. Place in a salad bowl and toss with the vinaigrette and watercress. Cover and chill. Sprinkle with parsley or dill.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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