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Ingredients
- 1/2 lemon
- 1 1/2 lbs. mushrooms, sliced
- 1/4 cup dijon mustard
- 3-4 tsp. egg substitute
- 1 Tbs. water
- 1 Tbs. red wine vinegar
- 3/4 cup oil
- salt & pepper to taste
- 2 oz. Roquefort cheese, crumbled
- 1 Tbs. snipped chives or scallions
- 1 Tbs. diced pimiento
- lettuce leaves
Preparation
Step 1
Squeeze lemon over mushrooms in a large bowl. In another bowl, whisk together mustard and egg. Blend in water and vinegar. Gradually whisk in oil. Season. Stir in cheese, chives and pimeinto. Pour dressing over mushrooms and toss well. Serve over lettuce.