zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Warm Mushroom Salad with Toasted Walnuts and Stilton

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Warm Mushroom Salad with Toasted Walnuts and Stilton

      Download the audio file.

    Warm Mushroom Salad with Toasted Walnuts and Stilton

    Hot, buttery mushrooms and baby spinach are tossed with garlic croûtes in this warm salad.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    • 1 small white baguette, cut into 1cm slices
    • 50g softened butter
    • 1 clove garlic, crushed
    • 1 tbsp extra virgin olive oil
    • 250g pack Waitrose Organic Crimini Mushrooms, cleaned and left whole
    • 25g walnut halves
    • 100g bag Waitrose Salad Spinach
    • 75g Waitrose Rich and Creamy Blue Stilton, crumbled
    • 1 tbsp balsamic vinegar

    Method

    1. Preheat the oven to 200°C, gas mark 6. Place the bread slices on a baking tray and cook in the oven for 5 minutes until golden and toasted, turning once. Mash the butter and garlic together then spread each slice with a little of the garlic butter. Return the bread to the oven for 5 minutes until the butter has melted.
    2. Meanwhile, heat a frying pan over a high heat, add the olive oil and the remaining garlic butter. Allow the butter to foam then add the mushrooms and cook for 4-5 minutes until tender and just cooked. Tip the mushrooms into a bowl and wipe the pan with kitchen paper.
    3. Place the walnut halves in the dry pan and toss gently for a minute or so over a medium heat, to toast. Combine with the mushrooms, garlic croûtes and spinach. Pile onto 2 warm plates, scatter with the Stilton and serve, drizzled with balsamic vinegar.

    Your recipe note

    Edit your recipe note

    Cook's tips

    The bread can be cooked ahead and then warmed through and topped with the garlic butter just before serving.

    Clean the mushrooms with a brush or wipe with damp kitchen paper.

    Comments

    Average user rating

    4 stars