Marinated mushroom and roast tomato salad on rocket

Recipe from: 11/17/2005 12:00:00 AM

Ingredients 13
Servings 6
Time 20

Ingredients

  • 200
    g
    Vinaigrette: shallots, peeled
  • 125
    ml
    olive oil
  • 30
    ml
    lemon juice
  • 15
    ml
    rice vinegar or white wine vinegar
  • 30
    g
    flat-leaf parsley, chopped
  • 5
    ml
    salt and pepper to taste
  • 200
    g
    Salad: cherry tomatoes
  • 5
    ml
    salt and pepper to taste
  • 60
    ml
    olive oil
  • 150
    g
    oyster mushrooms
  • 20
    g
    butter
  • 1
    packet
    rocket
  • 100
    g
    To Serve: walnuts, oven-toasted
 

Method

40
 
Preheat the oven to 180°C.
VINAIGRETTE Place the shallots in an oven pan and drizzle with the olive oil. Roast for about 20 minutes or until soft and done. Remove the shallots from the pan, reserving the oil. Leave the shallots to cool and chop finely in a food processor. Mix the lemon juice, vinegar and parsley then slowly blend in the reserved olive oil. Season with salt and pepper and add the finely chopped shallots.

SALAD Reduce the oven temperature to 150°C. Arrange the cherry tomatoes in an oven pan, season with salt and pepper and drizzle lightly with olive oil. Roast for about 20 minutes. Sauté the mushrooms in a little heated butter and oil until done. Season with salt and pepper. Mix the mushrooms and tomatoes and pour over the vinaigrette. Pack in an airtight container for the picnic basket.

TO SERVE Arrange the rocket on a serving platter and spoon the mushroom mixture on top. Pour over the vinaigrette and sprinkle with walnuts.

 

Read more on: roast
 

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