2 cups of water
1/2 cup lemon juice
2 tablespoons salt
3 cups of Swiss brown mushrooms

Bring the water lemon and salt to the boil.
Drop in the mushrooms and cook for about 3 minutes.
Drain and allow to cool.
Place in a bowl and cover with vinaigrette and leave to marinate for at least 4 hours or overnight.

Vinaigrette
2 tablespoons of whole grain mustard
1 cup white wine vinegar
2 1/2 cups extra virgin olive oil
2 tablespoons of lemon pepper
3 lemons (juice and rind)

Whisk the mustard and vinegar together and slowly pour in olive oil.
Keep whisking until combined.
Finish with the lemon juice and lemon pepper and grated rind.


Served at the Ellerslie Flower Show 2009