Mixed Mushroom Salad

73

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.