This recipe specifies organic mushrooms because of their better taste, but chestnut or wild mushrooms could be substituted. White button mushrooms are not so flavoursome. This attractive salad can also be served as a starter.

Serves 4 as a side salad or 2 as a main meal

Ingredients
12oz/340g organic brown mushrooms
2 red peppers
6 tablespoons of oil
3 tablespoons of balsamic vinegar
8oz watercress with another leaf mixed in
Salt, black pepper and sugar.

Method
Grill the peppers until the skins blacken, turning from time to time.  Place in a plastic bag until cool. Then remove the skins, deseed and cut into strips.

Heat 4 tablespoons of oil in a pan and add the sliced mushrooms, sauté gently for a few minutes, they should retain their meaty texture Meanwhile put the watercress and salad leaves in a bowl or dish.

When the mushrooms have softened, remove from the heat and add 2 tablespoons of balsamic vinegar, a good pinch of sugar, salt and black pepper. Combine the remaining 2 tablespoons of oil and 1 of vinegar and pour over the salad leaves.
Finally, pile on the mushrooms and their juices and top with the strips of pepper.

If using as a starter, divide the ingredients between 4 dishes or plates.

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