Crunchy Warm Mushroom Salad

Crunchy Warm Mushroom Salad
 
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by MushroomBureau

 
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Ingredients

Ingredients
Method
 
  • 100g/4oz rocket, spinach and watercress leaves
  • 1 avocado, peeled, stoned and sliced
  • 1 orange pepper, deseeded and sliced
  • 225g/8oz smoked mackerel fillets, skinned and flaked
  • 30ml/2tbsp olive oil
  • 60ml/4tbsp mixed seeds such as pumpkin, sunflower and
  • Sesame
  • 1 (250g) pack large flat mushrooms, sliced
  • 1 clove garlic, crushed
  • 1 red chilli, deseeded and sliced
  • zest and juice 1 lemon
  • salt and freshly ground black pepper
1. Place the leaves in a large serving bowl, add the avocado, pepper and flaked mackerel and set aside.
2. Heat 15ml/1 tbsp of the oil in a large frying pan. Add the seeds and cook, stirring for a couple of minutes until the seeds are toasted. Transfer to a piece of kitchen paper to drain.
3. Add the remaining oil to the pan, add the mushrooms and sauté over a high heat for 4mins, until nicely browned. Stir in the garlic and chilli and sauté for 1min. Then add the lemon zest and juice and season to taste.
4. Toss the hot mushrooms and toasted nuts and seeds into the salad leaves and toss well to mix. Serve straight away.

Crunchy Warm Mushroom Salad

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This recipe was uploaded by MushroomBureau

 
 

Method


1. Place the leaves in a large serving bowl, add the avocado, pepper and flaked mackerel and set aside.
2. Heat 15ml/1 tbsp of the oil in a large frying pan. Add the seeds and cook, stirring for a couple of minutes until the seeds are toasted. Transfer to a piece of kitchen paper to drain.
3. Add the remaining oil to the pan, add the mushrooms and sauté over a high heat for 4mins, until nicely browned. Stir in the garlic and chilli and sauté for 1min. Then add the lemon zest and juice and season to taste.
4. Toss the hot mushrooms and toasted nuts and seeds into the salad leaves and toss well to mix. Serve straight away.
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