Celebrity
Recipes
from
National Vegetarian Week, 18-25 May, 1996
Sweet
and Savoury Mushroom Salad
From
The Mushroom Bureau - Cultivated mushrooms are a natural
salad ingredient. No need to peel them or remove their
stalks. Eaten raw, they have a unique crunch and retain
their nutrition. Mushrooms contain twice as much protein
and less water than other salad vegetables.
Serves 4
90ml
/ 6tbsp grapeseed oil
45ml
/ 3tbsp red wine vinegar
450g
/ 1lb button or small closed cup mushrooms
175g
/ 6oz vegetarian double Gloucester cheese, cubed
200g
packet washed and ready to eat mixed salad
50g
/ 2oz pine nut kernels, toasted
2
crisp dessert apples, cored and sliced into wedges
To
Serve
granary
rolls
1.
Whisk grapeseed oil and vinegar in a bowl. Pour over
mushrooms.
Cover and leave to marinate for about 2 hours.
2. Stir in remaining ingredients and toss lightly together.
3. Serve with granary rolls.
Vegan Alternative
Replace the175g / 6oz cubed cheese with tofu, and marinate
with the mushrooms.
|
| previous
page |
next
page - Mixed Cheese and Spring
Onion Rolls |
 |
back
to the National Vegetarian Week Recipe Archive
The
history of National Vegetarian Week
|
|
|
|
Other
recipes in this series:
Martina
Navratilova's Pesto Sauce
Pasta
with Lentils and Apricot Sauce
Anthea
Turner's Chocolate & Rum Roulade
Roasted
Vegetable Layer
Nigel
Hawthorne's Potato & Fenugreek Curry
Mixed
Cheese and Spring Onion Rolls
Tuscan
Bean and Roast Tomato Soup
Roast
Vegetable Tarts
|
