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mushroom salad

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  • Cook Time : 0 m
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400 g mushroom.

6-7 Cornichon pickles, chopped.

2 green capsicums, chopped.

1 small cup canned corn.

1 lemon juice.

1/2 small cup olive oil.

1/2 bunch dill.

Some parsley.



Parboil mushroom for about 2-3 minutes then slice it and place into a dish. Add capsicum and Cornichon pickles. Add corn, lemon juice, olive oil, and salt and blend all ingredients well.

Place the salad over a serving dish, adorn with dill and parsley.

Note: you can use fresh or canned mushroom.

By AleppoFood team

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