Cut the mushrooms into quarter and place in a large bowl.
Take the parsley leaves off the stalks and chop finely.
Put all the ingredients for the marinade in a screw top contained and shake to mix.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes.
Give it another stir before tipping the raw mushroom salad into a serving bowl.
Notes
Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible