Salad Recipes - Greek Mushroom Salad

Ingredients

• 1 onion, chopped

• 90 ml/6 tbsp olive oil

• 300 ml/1 1/4 cups dry white wine

• Salt and freshly ground black pepper

• 1 bouquet garni sachet

• 1 garlic clove, crushed

• 200 g/7 oz/1 small can chopped tomatoes

• 350 g/12 oz/6 cups button mushrooms, quartered

• 225 g/8 oz/1 cup long-grain rice

• Chopped parsley

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Method:

1. Fry (sauté) the onion in two-thirds of the oil for 3 minutes until softened but not browned. Add the remaining ingredients except the rice and parsley.

2. Bring to the boil, reduce the heat and simmer for about 15 minutes until the mushrooms are cooked and the liquid is reduced and thickened.

3. Remove the bouquet garni sachet, taste and re-season if necessary. Leave to cool, then chill.

4. Meanwhile, cook the rice in plenty of boiling salted water until just tender. Drain, rinse with cold water and drain again.

5. Make nests of the rice on serving plates. Spoon the chilled mushrooms in the centre and sprinkle with the chopped parsley.