Name: Mushroom crudite
Yield: 6 servings
Cuisine: Egg Free
Ingredients: 100.00 g mushrooms mixed; 1.00 red pepper julienned; 1.00 yellow pepper deseeded and juliennned; 1.00 celery stalks julienned; 1.00 celery chopped; 125.00 g button mushrooms finely chopped; 125.00 g cottage cheese smooth; 65.00 ml yoghurt natural

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Ingredients (8)

100.00 g	mushrooms — mixed
1.00	red pepper — julienned
1.00	yellow pepper — deseeded and juliennned
1.00	celery stalks — julienned

DIP

1.00	celery — chopped
125.00 g	button mushrooms — finely chopped
125.00 g	cottage cheese — smooth
65.00 ml	yoghurt — natural

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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.