Mushroom crudités


Ingredients 9
Servings 6
Time

Ingredients

  • 100
    g
    each, button, large brown and portabellini mushrooms
  • 1
    red peppers, cut into julienne strips
  • 1
    yellow peppers, cut into julienne strips
  • 1
    celery stick, cut into sticks
  • DIP
  • 1
    stick celery, very finely chopped
  • 125
    g
    button mushrooms, very finely chopped
  • 125
    g
    smooth cottage cheese
  • 65
    ml
    natural yoghurt
 

Method

 
Arrange mushrooms, peppers and celery on a large serving platter. Slice the large mushrooms or cut in half. DIP: Put all the ingredients in a food processor and blend until fairly smooth. Cover and chill for about 1 hour. Spoon dip into bowl and serve with mushroom cruditès.
 

 

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