10g dried porcini mushrooms
⅓ cup hazelnuts, toasted and roughly chopped
1 tbsp salt flakes
1 tbsp chopped chives
Crusty vegan bread, to serve
1 fresh bay leaf
Thinly sliced peel from 1 lemon
Juice of 1 lemon
1 small garlic clove, crushed
¼ cup sherry vinegar
1 tbsp maple syrup
⅓ cup extra virgin olive oil
500g mixed mushrooms, sliced (we used king brown, Swiss, button, oyster and field mushrooms
- To make marinated mushrooms, place the bay leaf, lemon peel, juice, garlic, vinegar and maple syrup in a small saucepan. Season with salt and pepper. Place over low heat and bring to a simmer. Take off the heat, add the oil and set aside for flavours to infuse.
- Place the mushrooms in a large bowl. Pour over the cooled pickling liquid and set aside for 15 minutes to marinate.
- Mix the dried porcini mushrooms, hazelnuts and salt together. Serve the mushrooms scattered with porcini, hazelnuts and chives. Serve with crusty bread.
For a more substantial salad, add bitter greens to this salad such as shredded silverbeet and radicchio. These mushrooms are great served with roasted pumpkin or sweet potato.