Mushroom Salad with Avocados

*****- Preparation – ***** For the venaigrette, whisk together the salt, juice of one lemon, pepper, lemon rind and sugar. Gradually add in the nut oil.

Rinse and clean radishes and chop into thin slices, rinse and clean mushrooms and chop into thin slices. Remove skin from avocados, cut in half, remove stone and cut flesh lengthwise into narrow slices. Serve radishes, mushrooms, avocados on plates and pour venaigrette on the spot. Cut cress into small pieces and sprinkle on top.

*****- Variation – *****

Never leave in tap water they will soak up!

*****- Note – ***** Whether white or dark, large or small, with closed cap or open: All mushrooms belong to the same family. Whereas the light ones have a little bit more delicate aroma, the brown ones, called pink mushrooms or champignons, have a more savory aroma. If you want to fill mushrooms or use them for robust stews, you can use the giant mushrooms, which are unfortunately still rare in our country. They are often sold with the cap already open and are then exceptionally tidy to fill.

In the last century the art of cultivating mushrooms was developed in France, at that time mainly in caves around Paris. Today, the cultivated mushrooms grow mostly in large halls au

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