Mushroom salad

Recipe from: 8/23/2007 12:00:00 AM

Ingredients 19
Servings 4
Time 10

Ingredients

  • Dressing:
  • 45
    ml
    red wine vinegar
  • 45
    ml
    olive oil
  • 1
    garlic clove, crushed
  • 5
    ml
    Dijon mustard
  • 1
    ml
    salt
  • 1
    ml
    freshly ground black pepper or to taste
  • 2
    ml
    sugar
  • 1
    ml
    chopped fresh thyme
  • Salad:
  • 60
    g
    butter
  • 300
    g
    portabellini mushrooms, halved
  • 250
    g
    whole button mushrooms
  • 5
    large brown mushrooms, thickly sliced
  • 200
    g
    shiitaki mushrooms, halved
  • 15
    ml
    chopped thyme
  • 15
    cherry tomatoes
  • 60
    g
    rocket
  • 100
    g
    feta cheese, roughly crumbled
 

Method

15
 
Dressing:
Whisk together all the ingredients and set aside.
Salad:
Heat a third of the butter in a large heavy-based saucepan over medium-high heat and fry small batches of the mushrooms until brown. Add more butter as needed. Sprinkle the thyme over the mushrooms and keep warm. Fry the cherry tomatoes in the same pan just until the skins begin to burst and the tomatoes are warmed through. Mix the warm mushrooms, cherry tomatoes, rocket and feta cheese and serve immediately with the dressing.
 

Read more on: shallow-fry
 

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