Earthy mushroom salad

Recipe from: 3/11/2004 12:00:00 AM

Ingredients 8
Servings 1
Minutes 00:10


Serving Change
  • 60
  • 1
    garlic clove
  • 500
    mixed mushrooms
  • 20
    white wine vinegar
  • 2
    sea salt
  • 80
    olive oil
  • black pepper
  • selection of salad leaves


Toast the nuts in a 200°C oven and rub off the skins. Allow nuts to cool and chop roughly.

Rub the sides of the salad bowl with the garlic clove.

Preheat the oven grill. Thread mushrooms on kebab skewers and place on a baking sheet.

Make a dressing by blending together the vinegar, salt, and olive oil and season with pepper.

Brush the mushrooms with the dressing and grill until cooked. Alternatively, cook them over hot braai coals. Remove the mushrooms from the skewers and slice. Place in the salad bowl along with leaves and moisten with the remaining dressing then sprinkle with the nuts.

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