Mixed mushroom salad

Mixed mushroom salad


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About this recipe: Button mushrooms have a very subtle flavour while oyster mushrooms have a very slight oyster taste that is enhanced with cooking. Enokis have a long, thin stem and a tiny button cup. They have a unique crunchy texture when eaten raw.

Lynn Lewis

Serves: 4 

  • about 700 g button mushrooms, halved
  • 150 g portobello or Swiss brown mushrooms, thickly sliced
  • 150 g oyster mushrooms, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons olive oil
  • 150 g enoki mushrooms
  • 1 medium red onion, sliced thinly
  • 3/4 cup chopped fresh parsley leaves
  • 1/2 cup chopped chives
  • 2 tablespoons red wine vinegar
  • salt and freshly ground black pepper

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat oven to 200°C. Mix button, Swiss brown and oyster mushrooms with garlic and thyme in a roasting pan; drizzle with oil. Roast about 20 minutes or until tender. Add enoki mushrooms; roast another 5 minutes.
  2. Place warm mushrooms in a large serving bowl; add onion, parsley, chives and vinegar. Add a little salt and a generous amount of pepper. Toss to combine.

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