Mushrooms tossed in Herbs de Provence
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2 | kg | Mushrooms, Button (Champignons de Paris) |
| 100 | g | STORK 2kg |
| Juice of 1 lemon | ||
| 75 | g | KNORR Bouquet de Provence |
| Mixed Lettuce Leaves |
Preparation
1. Cover the bottom of a pot with water.
2. Add in the margarine and lemon juice.
3. Bring to the boil and add in the washed mushrooms.
4. Cover with lid and cook for 5 mins.
5. Drain very well.
6. Melt herb paste with a little butter on a pan.
7. Add in the mushrooms and toss until they are well coated.
8. Serve with some mixed lettuce leaves.
