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Raw Mushroom Salad

Raw Mushroom Salad servedThis is a quick and simple idea that can be useful in many ways, simply as a salad with grilled meat, as a sophisticated tapas, piled high on toasted baguette with a drizzle of olive oil or as part of an antipasto platter to serve with drinks. Raw mushroom salad will keep for a couple of days in the fridge though any leftovers can be drained and used to make a delicious omelette.

250g button mushrooms

¼ cup lemon juice

2 tablespoons olive oil

2 tablespoons finely chopped parsley

Sea salt and pepper to taste

Finely slice the mushrooms. Mix together the lemon juice, olive oil, parsley salt and pepper. Toss the mushrooms and dressing together and allow to rest for a couple of hours for the lemon juice to “cook” the mushrooms.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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This entry was posted on November 18, 2012 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Side Dishes & Salads, Vegan, Vegetarian and tagged , , , , .
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