Warm Herbed
Mushroom Salad
No Count
Serves 4
Full Choice ½
pt per serving
1lb assorted
mushrooms
1 garlic
clove, crushed
1 bay leaf
1 tsp dried
thyme
6 tbsp veg
stock (90ml)
assorted
salad leaves
4 tbsp fresh chopped
parsley
Dressing
4 tbsp very
low fat fromage frias
1 tbsp red
wine vinegar
1 tbsp
granulated sweetener
1 level tbsp
wholegrain mustard
salt &
pepper
Cut the
mushrooms so that they are all about the same size. Place in a large pan
with the garlic, bay leaf, thyme and stock. Cover and bring to the
boil. Cook over medium to high heat for 4-5 mins until they are just
cooked.
meanwhile
line plates with crisp lettuce leaves. Miz all the dressing ingredients
together.
When the
mushrooms are cooked, spoon over the leaves with a slotted spoon. Keep
the mushroom stock for soup or stews. Spoon over the dressing, sprinkle
with chopped parsley and serve immediately.
