Mushroom salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

Dietary Vegetarian

From Saturday Kitchen

Method

Clean the mushrooms with a cloth or brush (do not wash them or the flavour disappears).
Roughly chop any large mushrooms and leave the smaller ones intact.
Put the water, lemon juice and some salt into a saucepan.
Bring to the boil and add the mushrooms.
Simmer for approximately four minutes.
Meanwhile, in a bowl, combine the olive oil, garlic, parsley and olives.
Drain the mushrooms and add immediately to the olive oil marinade.
Mix well, check for seasoning and leave to cool.
Serve with lemon wedges.

300g/10Â½oz mixed, wild mushrooms (e.g. porcini, chanterelles, hedgehog, wood blewits)
1 litre/35Â¼fl oz water
2 large lemons, juice only
salt (preferably sea salt)
6 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
handful of flatleaf parsley, finely chopped
10 large black or green olives, sliced
lemon wedges, to serve

300g/10Â½oz mixed, wild mushrooms (e.g. porcini, chanterelles, hedgehog, wood blewits)

2 garlic cloves, finely chopped

lemon wedges, to serve

2 large lemons, juice only

handful of flatleaf parsley, finely chopped

10 large black or green olives, sliced

6 tbsp extra virgin olive oil

salt (preferably sea salt)

1 litre/35Â¼fl oz water

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