Marinated mushroom salad with dried tomatoes

Cut the mushrooms into thin slices and place them in a bowl. Add the chopped onion, parsley, the liquids (lemon juice and oil), and season with salt and pepper.

Leave to marinate for at least 1 hour. The longer it sits, the more flavour it takes on, and the mushrooms turn more yellow than white — that is not a problem. It can even be left marinating overnight.

To plate, use a ring mould with a base of lettuce topped with the dressed mushrooms. It needs no extra dressing, since it already has the marinating liquids.

To finish, sauté the diced dried tomatoes in a non-stick pan with no oil, or a minimal amount, for a minute, and sprinkle them over the salad.