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Mushroom Salad

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Great to make up and take to work for part of your salad













  • 1 tbsp water
  • 500g field or button mushrooms sliced – thickly
  • 2 tbsp Soya Sauce no added salt 1 med capsicum – sliced chunky
  • 1 small red onion thinly sliced in rings and separated
  • 1 celery stalk sliced finely
  • 1 clove garlic
  • 1/8th tsp Stevia or tsp honey
  • 1 tomato chopped small
  • 1 dsp cider vinegar
  • Good handful of Mung Bean Sprouts
  • 2 tsp wholegrain mustard
Method

Gently heat mushrooms in a pot with the water for approx 6 mins continuously stirring.
Ensure you keep the mushrooms firm – no mushy mushrooms!
Then cool (quickest method is: put the pot of mushrooms into the sink, fill with cold water up to the level of mushrooms in the pot.)
Combine all the other ingredients, blend well then toss over the mushrooms.
This will last several days in the fridge, if you can keep you fingers off them!!
Hint: great to make up and take to work as part of your week’s salad.

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