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Mushroom Salad


  • 300g/10½oz mixed, wild mushrooms (e.g. porcini, chantarelles, hedgehog, wood blewits)

  • 1 litre/35¼fl 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


  • 1.

    Clean the mushrooms with a cloth or brush (do not wash them or the flavour disappears).

  • 2.

    Roughly chop any large mushrooms and leave the smaller ones intact.

  • 3.

    Put the water, lemon juice and some salt into a saucepan.

  • 4.

    Bring to the boil and add the mushrooms.

  • 5.

    Simmer for approximately four minutes.

  • 6.

    Meanwhile, in a bowl, combine the olive oil, garlic, parsley and olives.

  • 7.

    Drain the mushrooms and add immediately to the olive oil marinade.

  • 8.

    Mix well, check for seasoning and leave to cool.

  • 9.

    Serve with lemon wedges.

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