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1 lb button mushrooms, trimmed, washed,
drained, thinly sliced
3 oz brazil nuts, thinly sliced
6 tbsp salad oil
1 garlic clove, peeled and crushed
2 oz onion, peeled and grated
1 tsp powder mustard
1 tsp dried basil
1 tsp soy sauce
2 tbsp lemon juice
1 tbsp wine vinegar
salt and pepper to taste
mustard and cress |
Method :
- Tip mushrooms into a bowl and,
with fingers, mix with the sliced brazils.
- For dressing, beat oil with garlic
clove (if used) onion, mustard, basil and soy sauce.
- Whisk in lemon juice and vinegar
then season to taste with salt and pepper.
- Pour over mushrooms and toss
gently with 2 spoons.
- Transfer to 6 serving bowls and
sprinkle each thickly with mustard and cress.
Serves 6
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Learn how
to cook Vegetarian Recipes
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