Onion and wild mushroom salad
If wild mushrooms are unavailable, use
ordinary cultivated ones. If gathering your own wild mushrooms,
exercise great care; many varieties are inedible and poison.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2
1 medium onion, chopped
3 Tbsp olive oil
280 g (10 oz) wild mushrooms, trimmed and
thickly sliced
Salt and black pepper
2 Tbsp chopped fresh parsley
Salad leaves to serve
1 Tbsp shallot or sherry vinegar
In a frying pan over a low heat, cook the
onion in the olive oil for about 4 to 5 minutes until softened and
translucent.
Add less-tender mushrooms to the pan
first and cook for 2 minutes. Add all the remaining mushrooms and saute
slowly until just soft, about 3 minutes. Season to taste, then add
plenty of chopped parsley. Remove the mushrooms from the pan with a
slotted spoon and pile on to beds of mixed salad leaves pn individual
serving plates.
Add the vinegar to the jokes in the
frying pan - add a little more oil if necessary. Bring to the boil,
spoon over and serve immediately.
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