Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Crunchy peanut butter |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Raspberry vinegar |
| 3 tablespoons | Dark sesame oil |
| 2 tablespoons | Mayonnaise |
| 225 grams | Button mushrooms finely sliced |
| \N \N | Chopped coriander |
This salad, made with finely sliced raw mushrooms, has a highly unusual dressing based on an Indonesian recipe, with a touch of originality - some raspberry vinegar. Pile the dressed mushrooms into soft lettuce leaves, and serve with garlic bread.
Mix the peanut butter with the soy sauce, raspberry vinegar and sesame oil and blend well. Stir into the mayonnaise. Dress the sliced mushrooms with the mixture, tossing so that they are thoroughly coated. Leave to stand for at least 2 hours. Garnish with chopped coriander leaves.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias