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mushroom salad |
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| Ingredients -
Serves 4 |
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Method |
300g button mushrooms
1tsp wholegrain mustard
Juice of ½ a lemon
½ tsp freshly grated root ginger
Grated nutmeg
50ml Grappolini Paneolio Extra Virgin Olive Oil
A handful of rocket leaves
Salt and freshly ground pepper |
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Wash the mushrooms well and finely slice. Mix the mustard,
the lemon juice, grated ginger, nutmeg and extra virgin olive
oil and set aside.
Toss the mushrooms in the dressing and refrigerate for about
1 hour.
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Just
before serving, arrange the rocket leaves on a serving plate,
add the marinated mushrooms and the dressing.
Season with salt and freshly ground pepper and serve.
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| Use very fresh mushrooms to bring out their
nutty flavour. |
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