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Mushroom Salad
1 pound mushrooms
1 medium onion
3 tablespoons oil
1 tablespoon chopped parsley
1 dill pickle, diced
3 to 4 tomatoes, peeled, seeded and diced
4 tablespoons vegetable oil
1 tablespoon wine vinegar
Salt and pepper
Pinch of sugar
Slice mushrooms thinly and chop onion finely. Heat 3 tablespoons oil in a large sauté pan and add mushrooms and onions. Cook for about 2 to 3 minutes to soften slightly. Remove from the heat and allow to cool.
When mushrooms and onions have completely cooled, add parsley, dill pickle and tomatoes.
Mix together 4 tablespoons oil, the sugar, salt and pepper and pour over the other ingredients. Stir gently to coat evenly and allow to stand for 1 to 2 hours in the refrigerator before serving.
