This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Mushroom salad

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 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