Shirli's Mushroom Salad

Ingredients

• 1.1 kilogram mushrooms, white; largish; washed, trimmed and patted dry
• 2.125 millilitre water
• 3.63 millilitre dry white wine, see uncertainty note
• 4.63 millilitre salad oil, see uncertainty note
• 5.3 chicken stock cubes, crushed
• 6.lemon juice, juice of 1 lemon
• 7.6 peppercorns
• 8.1 bay leaf
• 9.2.5 millilitre thyme, dried; 3ml on card
• 10.2 garlic, cloves
• 11.parsley, chopped; optional

Method

1. 1.Wash and trim the mushrooms. Pat dry.
2. 2.Put all remaining ingredients (water, wine, oil, chicken cubes, lemon juice, peppercorns, bayleaf, thyme, garlic) into a pot and bring to boil. Stir well.
3. 3.Add the mushrooms and simmer for 10–15 minutes.
4. 4.Cool and then let stand in fridge for 2 days before eating.
5. 5.Before serving, check for seasoning. The mushrooms may need a little extra lemon juice, salt or pepper.

Notes

• The recipe requires 2 days marinating — plan well ahead.
• Card uses chicken stock cubes for depth of flavour.