Mixed mushroom salad
35 mins
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
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Ingredients
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
Directions
Prep:10min ›
Cook:25min ›
Ready in:35min
- 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.
- 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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