250g large and fresh mushrooms sliced into thick strips
4 tablespoons freshly squeezed lime juice
12 stalks of salted celery (500g) trimmed to 8cm fine strips, free of leaves
1/2 cup finely chopped onion
4 tablespoons olive oil or vegetable oil
1 medium carrot sliced into thin strips
2 medium tomatoes (250g) peeled and diced
2 tablespoons chopped fresh parsley
Salt to taste
1/2 teaspoon ground black pepper
250g large and fresh mushrooms sliced into thick strips
4 tablespoons freshly squeezed lime juice
12 stalks of salted celery (500g) trimmed to 8cm fine strips, free of leaves
1/2 cup finely chopped onion
4 tablespoons olive oil or vegetable oil
1 medium carrot sliced into thin strips
2 medium tomatoes (250g) peeled and diced
2 tablespoons chopped fresh parsley
Salt to taste
1/2 teaspoon ground black pepper
Place the mushrooms in a bowl with water and lime juice
In a pot of boiling salted water, cook the celery for 5 minutes
Drain and reserve
Fry the onion with olive oil over low heat, add the carrot and cook for 5 minutes
Add the mushrooms and cook for another minute, stirring constantly
Add the tomatoes and celery
Season to taste
Increase heat and cook for 10 minutes, stirring occasionally to prevent sticking at the bottom of the pot (use a non-stick pot)
Cook until tender but still slightly crunchy
Add parsley, black pepper, and serve
Serve in 6 portions.
