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Mushroom salad

Recipe from: 2/26/2004 12:00:00 AM

Ingredients 14
Servings 5


  • 3
    garlic cloves, crushed
  • 1
    packet mixed salad leaves
  • olive oil
  • 60
    sunflower seeds
  • 5
    soy sauce
  • 450
    brown or Portabellini mushrooms, whole or halved
  • 1
    red onion, finely sliced
  • chives
  • 60
    olive oil
  • 45
    raspberry vinegar
  • 5
    brown sugar
  • 5
    Dijon mustard
  • salt and freshly ground black pepper


Rub the salad bowl with the garlic (retain garlic).
Arrange the salad leaves in the bowl.
Heat 15 ml oil in a large pan. When very hot add the sunflower seeds and fry until golden brown.
Add the soy sauce and heat until the liquid has evaporated. Remove the seeds from the pan.
Stir-fry the garlic and mushrooms in more heated oil for four to five minutes or until done and add the raw red onion.
Blend all the dressing ingredients, seasoning well with salt and pepper.
Pour over the mushroom mixture and spoon on top of the lettuce leaves.
Sprinkle with the sunflower seeds, garnish with chives and serve.

Read more on: stir-fry

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