Name Mushroom & tomato salad


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* 250 g (8 oz) baby button mushrooms, halved
* 125 g (4 oz) oyster mushrooms
* 150 ml (1/4 pint) French dressing
* 2 tablespoons chopped fresh mint
* 250 g (8 oz) tiny cherry tomatoes, halved

1. Put all of the mushrooms in a dish. Combine the French dressing with the chopped mint and pour it over the mushrooms. Cover the dish tightly and leave to marinate for at least 3-4 hours, turning occasionally.
2. Drain the excess dressing (but not the mint) and arrange the mushrooms in a serving bowl. Add the tomatoes and serve.

Serves: 8

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