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    Warm Mushroom Salad with Toasted Walnuts and Stilton

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      Warm Mushroom Salad with Toasted Walnuts and Stilton

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    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


    • 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


    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.

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    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.


    Average user rating

    4 stars