Mixed Mushroom Salad

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Ingredients:

  • Pine Kernels – 3 tblsp
  • Red Onions – 2, cut into chunks
  • Olive Oil – 4 tblsp
  • Garlic Cloves – 2, crushed
  • Granary Bread – 3 slices, cubed
  • Mixed Salad Leaves – 200 gms
  • Chestnut Mushrooms – 250 gms, sliced
  • Shiitake Mushrooms – 150 gms, sliced
  • Oyster Mushrooms – 150 gms, torn

For the Dressing:

  • Garlic Clove – 1, crushed
  • Red Wine Vinegar – 2 tblsp
  • Walnut Oil – 4 tblsp
  • Fresh Parsley – 1 tblsp, finely chopped
  • Pepper as per taste

Method:

  1. Preheat the oven to 180C/350F.
  2. Heat a nonstick pan over a medium heat.
  3. Add the pine kernels and cook  until just browned.
  4. Tip into a bowl and keep aside.
  5. Put the onions and 1 tblsp of olive oil into a roasting tin and toss to coat.
  6. Roast in the preheated oven for 30 minutes.
  7. Heat 1 tblsp of the remaining oil with the garlic in the nonstick pan over high heat.
  8. Add the bread and cook for 5 minutes or until brown and crisp.
  9. Remove from pan and set aside.
  10. Divide the salad leaves between 4 serving plates.
  11. Add the roasted onions.
  12. To make the dressing, whisk the garlic, vinegar and oil together in a small bowl.
  13. Stir in the parsley and season to taste with pepper.
  14. Drizzle over the salad and onions.
  15. Heat the remaining oil in a pan.
  16. Add the chestnut and shiitake mushrooms and cook for 2 to 3 minutes, stirring frequently.
  17. Add the oyster mushrooms and cook for a further 2 to 3 minutes.
  18. Divide the hot mushroom mixture between the plates.
  19. Scatter over the pine kernels and serve.

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