Marinated White Mushrooms

This is a different salad or condiment to serve with a barbecue or grill. Everything can be prepared ahead of time and mixed just before serving the mushroom salad.

Ingredients:

240 grams white, button mushrooms
2 tbsp. lemon juice
1/4 cup virgin olive oil
1/4 cup finely chopped chives
1/4 tsp. brown sugar
salt and ground white pepper
2 cups Romaine lettuce
4 large leaves red lettuce
100 grams green asparagus
1 to 1-1/2 oz. sun-dried cranberries

Procedure:

Wash mushrooms under cold running water and trim stems. Pat mushrooms dry. Wash and tear lettuce leaves into smaller pieces. Mix the lemon juice, olive oil, salt and pepper in a small bowl. Slice mushrooms into thin slices and place in a bowl; pour dressing over the mushrooms. Cut asparagus into smaller pieces. Add the chives, asparagus and dried cranberries. Mix through. Place the lettuce pieces in a large salad bowl and add the mushroom mixture. Gently mix. Serve as a starter or as a salad. Good with French or Italian bread. Makes 4 servings.