With mushrooms marinated in lemon, garlic and maple syrup, the mushroom salad is topped with chives and hazelnut crumb which adds even more texture.
Vegan Marinated Mushroom Salad with Chives and Hazelnut Crumb Recipe
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:
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 vegan 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.
