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Mushroom Salad




  1. Slice mushrooms thinly and chop onion finely.
  2. Heat 3 tablespoons oil in a large sauté pan and add mushrooms and onions. Cook for about 2 to 3 minutes to soften slightly.
  3. Remove from the heat and allow to cool.
  4. When mushrooms and onions have completely cooled, add parsley, dill pickle and tomatoes.
  5. 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.


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