580 Remuera Road, Remuera, Auckland
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Mushroom Salad with Green Peppercorns

Mushroom Salad with Green Peppercorns

300 gms White button mushrooms
1 Tbsp Thyme leaves
1 Tbsp Oregano leaves
2 Tbsp chopped Italian parsley
Salt & Pepper to taste

Dressing
1 Tbsp Lemon zest
1 tsp Lemon juice
1 heaped tsp Green peppercorns
2 Tbsp Paul Newman’s Light Lime Vinaigrette
Mix together and set aside

METHOD

  • Wipe mushrooms clean with a damp paper towel, trim stalks, then finely slice
  • Chop fresh herbs
  • Put mushrooms and herbs into bowl
  • Pour over dressing and toss well to coat ingredients
  • Season with salt & pepper to taste

 

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