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Mushroom salad

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  • 300g/10½oz mixed, wild mushrooms (e.g. porcini, chanterelles, hedgehog, wood blewits)
  • 1 litre/35¼fl oz water
  • 2 large lemons, juice only
  • salt (preferably sea salt)
  • 6 tbsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • handful of flatleaf parsley, finely chopped
  • 10 large black or green olives, sliced
  • lemon wedges, to serve