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
  • Serves8
  • CourseLunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.


Typical values per serving when made using specific products in recipe


1,031kJ/ 249kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars4 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars