Mushroom Salad With Herbs

225 g/8 or very fresh button mushrooms, stalks
removed, caps thinly sliced
salt
freshly ground black pepper
2 tablespoons finely chopped onion
I clove garlic, peeled and crushed
3 tablespoons polyunsaturated vegetable oil
1 1/2 tablespoons lemon juice
2 tablespoons chopped chervil
2 tablespoons snipped chives

Put the mushroom caps into a serving bowl and season with salt and pepper. Stir in the onion and garlic. Stir in the oil, lemon juice and chopped herbs. Serve soon after making, or the mushrooms will dry up and need yet more oil.

SERVES 4