Cucumber Salad with Mushrooms.
300 g (12 oz) canned mushrooms.
1 red bell pepper.
3 tbsp oil.
8 lettuce leaves.
1. In a deep pan, pour oil, add lemon juice, salt, ground black pepper and julienne mushrooms and stew for 4-5 minutes, cool down.
2. Slice finely cucumbers, chop onion and add to cooled mushrooms. Dress with mustard and chopped greens. Serve on lettuce leaves.