Elisabeth Ayrton

Mushroom Salad

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A delicious starting course. A few shrimps or prawns may be laid on top of the mushrooms, but they are very good without.

Ingredients

  • 1 lb. (½ k.) button mushrooms, finely sliced, very lightly sautéd in butter and well drained
  • ½

Method

Arrange the lettuce on individual plates. Dress. Put a layer of potatoes on each plate and pour on a little more dressing. Lightly mix the mushrooms and the garlic, and put on the potatoes. Sprinkle with parsley.