Clean and wash mushrooms and cut into quarters.
Place mushrooms in a thick-bottomed vessel along with lemon juice and a little salt. Stew them over low heat for ten minutes. Keep aside.
Wash, halve, deseed tomato and cut into one centimeter sized pieces. Peel, wash cucumber and cut it into one centimeter sized pieces. Clean, wash mint leaves, reserve one or two sprigs for garnishing and chop the rest.
Combine mushrooms with tomato, cucumber and chopped mint. Mix in skimmed milk yogurt and salt and toss lightly.
Serve on a bed of cabbage leaves or lettuce garnished with a sprig of mint leaves. |
