Marinated Mushroom Salad Recipe

Spruce up your boring salads with some Harissa-marinated forestiére mushrooms, or other wild mushrooms of your choice. Pair this tasty salad with sourdough croutons and crisp salad leaves. This salad features a lively citrus dressing, making this a substantial main meal for lunch or dinner.

Serves 4 - 15 mins to prepare and 20 mins to cook - 212 calories / serving


For the salad
2 tbsp olive oil
1 heaped tsp harissa spice mix
250g (8oz) forestiére mushrooms, wiped clean
40g (1 1/2oz) blanched almonds
3 slices day-old sourdough bread, torn into bite-sized pieces
100g (3 1/2oz) baby leaf rocket salad
150g (5oz) cherry tomatoes, quartered
1/2 small red onion, thinly sliced

For the citrus dressing
2 tbsp extra virgin olive oil
juice and finely grated zest of 1 small lemon
½ tsp cumin seeds

Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.

Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.

Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.

Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.
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