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Mushroom Antipasto Salad 

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Serves: 6 person(s)

Preparation Time: 10 mins
Cooking Time: 10 mins

A delicious side dish to serve with barbecued meat or chicken.

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Ingredients:

400 g button mushrooms

1/3 cup red wine vinegar

2 tsp Dijon mustard

1 tsp caster sugar

200 g Kalamata olives, in brine

200 g semi-sundried tomatoes

12 slices of char-grilled eggplant

1 cup basil leaves


Directions:

Place mushrooms into a large bowl. Combine ovinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.

Pour dressing over mushrooms and toss well to coat mushrooms in mixture. Cover and set aside to marinate for 30 minutes, stirring every 10 minutes.

Meanwhile, grill the eggplant if necessary.

Just before serving, add olives, semi-dried tomatoes, eggplant and basil leaves to mushrooms and gently toss to combine. Season with salt and pepper and serve.

Variations:

Char-grilled eggplant is available from most delicatessens. Otherwise, you can grill slices of an eggplant yourself.

Author:

Australian Mushroom Growers

Recipe Book Notes:




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NUTRITIONAL INFO

(Per Serving)
Calories
159 cals
Kilojoules
590 kJ
Fat
8.0 g
Carbohydrates
11.0 g
Protein
5.0 g
Cholesterol
0.0 mg
Sodium
346 mg
Saturated Fat
0.3 g
Fibre
3.1 g
Calcium
-
Total Sugars
-
Note: A dash indicates no data is available.

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