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PrintMARINATED MUSHROOM SALAD
Serves :
4
Preparation Time :
Preparation Method :
- Mix the mushrooms, rosemary, oil, vinegar, sugar and pepper in a bowl, or in a large jar. Toss well, cover, and leave aside for a few hours or overnight, tossing from time to time.
- Place the lettuce leaves on individual plates or on a big platter. Try to use leaves that are slightly cupped.
- Add peas, spring onions, paprika and salt to the mushrooms; toss again, and divide the mixture between the lettuce leaves.
- Place the pineapple slices decoratively on the salad.
INGREDIENTS
- 450 grams small button mushrooms, washed, dried
- 1 sprig fresh rosemary, chopped or
- 1 teaspoon dried rosemary, crushed
- 50 ml Sesame oil
- 2 tablespoons vinegar (sirka)
- 1 tablespoon sugar
- ½ teaspoon pepper
- 4 lettuce leaves
- 200 grams peas, cooked
- 50 grams spring onions, chopped
- 1 teaspoon paprika flakes (commercially available)
- Salt to taste
- 4 slices pineapple
7 comments for “Marinated Mushroom Salad”
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