Autumn Salad of Marinated Mushrooms with Herbs & Hazelnut Crumb

By MiNDFOOD

Autumn Salad of Marinated Mushrooms with Herbs & Hazelnut Crumb
With mushrooms marinated in garlic, lemon and served with herbs and a hazelnut crumb, this salad harnesses the flavours of autumn. For a more substantial salad, add bitter greens to this salad such as shredded silverbeet and radicchio. These mushrooms are also great served with roasted pumpkin or sweet potato.

Serves 4

 

Ingredients:

10g dried porcini mushrooms

⅓ cup hazelnuts, toasted and roughly chopped

1 tbsp salt flakes

1 tbsp chopped chives

Crusty vegan bread, to serve

Marinated mushrooms:

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

 

Method

  1. 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.
  2. Place the mushrooms in a large bowl. Pour over the cooled pickling liquid and set aside for 15 minutes to marinate.
  3. Mix the dried porcini mushrooms, hazelnuts and salt together. Serve the mushrooms scattered with porcini, hazelnuts and chives. Serve with crusty bread.

 

Smart Tip

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.

 

SHARE THIS ARTICLE

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.