Waitrose and Partners
Coronation king oyster mushroom salad

Coronation king oyster mushroom salad

Will Torrent's recipe uses pulled spiced king oyster mushrooms instead of chicken. Serve it tossed with shredded little gem for a gorgeous sharing salad.

4 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves8
  • CourseLunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluscooling

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Ingredients

  • 1 tsp Cooks’ Ingredients Mild Curry Powder
  • 4 tbsp Leckford Estate Rapeseed Oil
  • 2 x 130g packs British king oyster mushrooms, sliced in ½ lengthways

For the dressing

  • 2 tbsp tikka masala paste
  • 150g Essential British Creme Fraiche
  • 100g mayonnaise
  • 1 tsp Cooks’ Ingredients Mild Curry Powder
  • 2 tsp mango chutney
  • ½ lime, juice
  • 75g dried apricots, chopped
  • ¼ x 25g pack coriander, roughly chopped, plus extra to serve
  • 1 tsp nigella seeds
  • 25g toasted flaked almonds
  • 2 little gem lettuces

Method

  1. Preheat the oven to 220°C, gas mark 7. In a large bowl, mix the curry powder and oil together, then add the mushrooms and rub to coat well.

  2. Transfer to a large roasting tin and roast for 10 minutes, or until golden. Meanwhile, add the tikka paste to a small nonstick pan and fry for 2-3 minutes. Cool the mushrooms and the paste. Pull the mushrooms into shreds, using 2 forks.

  3. To make the sauce, combine the crème fraîche, mayonnaise, cooled tikka paste, curry powder, mango chutney and lime juice. Stir in the apricots, coriander, ½ tsp nigella seeds and ½ the almonds. Fold in the shredded mushrooms. Cover and chill overnight, if liked.

  4. When ready to serve, separate the lettuce leaves and roughly tear onto a large serving plate. Spoon on the coronation mixture and toss gently. Scatter with the remaining coriander, almonds and nigella seeds.

Cook’s tip

To make this vegan, swap crème fraîche for coconut dairy free yogurt alternative, and mayonnaise for vegan mayo.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,031kJ/ 249kcals

Fat

21g

Saturated Fat

6.4g

Carbohydrates

11g

Sugars

7.8g

Fibre

3g

Protein

3g

Salt

0.5g

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