Waitrose

Warm Mushroom Salad

Ingredients

  • Croutons
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • ½ flat pain rustique loaf, crusts removed, cubed
  • Salt and freshly ground black pepper
  • 3 tbsp pine nuts
  • 70g Black Forest ham, sliced into fine matchsticks
  • 150g mixed salad leaves
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, finely diced
  • 250g chestnut mushrooms, trimmed and thickly sliced
  • 150g shiitake mushrooms, destalked, ripped into pieces
  • 150g oyster mushrooms, trimmed, ripped into pieces
  • Vinagrette
  • Salt
  • 2 tbsp sherry vinegar
  • 4 tbsp walnut oil
  • ½ small shallot, finely diced
  • 1 tbsp finely chopped parsley
  • 1 tsp finely chopped thyme
  • Freshly ground pepper

Method

  1. Preheat the oven to 180°C/gas 4. Put the pine nuts on a baking tray and toast for 7 minutes or until just golden. Set aside. Leave the oven on.
  2. Make the croutons. Peel and halve the garlic cloves. Put in a small frying pan with the olive oil. Set the pan over a low heat and gently simmer for 5 minutes. Remove and leave to infuse for 10 minutes. Strain the oil over the bread cubes and mix thoroughly. Season with salt and scatter on a baking sheet. Bake for 15 minutes until they are golden and dry. Set aside.
  3. Make the vinaigrette by whisking together the vinegar, walnut oil, shallot and herbs. Season. Set aside.
  4. Shortly before serving, put the toasted pine nuts, croutons, ham and salad leaves in a large bowl. Heat 3 tbsp olive oil in a large frying pan. Add the garlic, stir and after a few seconds, add the chestnut and shiitake mushrooms and fry briskly for a couple of minutes. Add the oyster mushrooms. Stir-fry for another 2 minutes or until the mushrooms look cooked then tip, piping hot, into the salad bowl. Re-whisk the dressing and pour over the hot mushrooms. Toss all the ingredients together and serve the salad immediately.
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Tue Jul 01 01:00:00 BST 2003.