Mushrooms with Feta and Olives

Lemon replaces wine vinegar. Choose mustard without added wine.

• 4 item large flat mushrooms
• 3 tbsp lemon juice, replacing vinegar
• 1 tbsp halal-certified mustard
• 200 g halal marinated feta
• 1 handful olives
• 4 tbsp extra virgin olive oil for dressing
• 2 tbsp oil for cooking, estimated

1. Cook the mushrooms in oil, covered, for about four minutes on each side until soft.
2. Mix lemon juice, mustard and dressing oil.
3. Turn the mushrooms cavity-side up and add feta and olives. Spoon over the dressing and warm briefly.

Adapted from Stonesoup by Jules Clancy, page 42.