Suitable for dairy free, gluten free, and vegetarian diets.*
Makes 748 g.
| 500 g | mushrooms | finely sliced |
| 60 g | spring onions | finely sliced |
Vinaigrette |
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| 65 ml | sunflower oil | |
| 65 ml | olive oil | |
| 30 ml | lemon juice | |
| 10 g | brown sugar | |
| 15 g | wholegrain mustard | |
| 3 g | garlic | |
Mix last seven ingredients to make vinegarette. Finely slice mushrooms and spring onions. Add vinegarette and leave to marinate a few hours if possible. Taste.
* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.