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Mushroom Salad Recipe

What can I bring?

 

Mushroom Salad Recipe

‘Tis the season for entertaining. With Christmas fast approaching, the weekends are a blur of entertaining. We follow the tradition of “bring a plate” when we visit friends over the crazy months of November – January. I have to say that since I started writing here, expectations seem to have risen a little….The great thing about that is there are many willing friends and family members to try out my new recipes and give it a “blog worthy” tick or flick. This salad got a big tick.

It is also the season for an abundance of fabulous fresh salad ingredients. I adore Spring/Summer produce. In my opinion there is absolutely NO excuse for soggy or boring salads.

If you dread having to think up a fabulous fresh healthy dish to bring based on your question: “What do I bring?”  this recipe is for you:

  • Fresh and healthy – mushrooms are a power house of nutrients
  • Simple, easy to make
  • Full of flavour and lovely textures
  • A little bit different

I love trying new recipes and variations with the ingredients that I really enjoy cooking with and eating. If you are a regular reader you may have noticed that there are a number of ingredients that I use, in different ways, often. Mushrooms are one of my staple ingredients, I love that they can be used in hot or cold dishes, with meat or as a replacement for meat.  While they are hearty and meaty, they can also be delicate and light. In this salad they are a little bit sweet and light.

Ingredients:

  • 300 grams of mushrooms
  • 2 teaspoons of honey – warmed
  • salt and pepper
  • 1 tablespoon of olive oil
  • 1 red capsicum cut into 4-5 piece
  • 150 grams of fresh rocket or salad leaves
  • 1 small zucchini peeled with a peeler into thin strips
  • 1/2 cup of macadamia nuts – halved
  • 7-10 bocconcini cheese cherries

Dressing:

  • 1/4 teaspoon of sesame oil
  • 1 tablespoons of olive oil
  • 1/2 tablespoon of honey
  • 1/2 tablespoon of white wine vinegar

Steps:

  1. Heat the oven to 180 degrees
  2. Mix the honey, salt and pepper and oil together and drizzle over the mushrooms
  3. Bake for 20 minutes in a dish along with the red capsicum
  4. Remove from the oven and cool
  5. Place the rocket onto a serving dish and add the vegetables, macadamias and bocconcini
  6. Drizzle the dressing over the salad

* This is a sponsored post, I was compensated for developing the recipe for this post by the Australian Mushroom Growers Association. Yes – I do think that this is my dream job!

Enjoy the festivities of the coming months, and be sure to take the salad that is placed in the center of the table for everyone to admire 😉

For more mushroom recipe ideas visit The Power of Mushrooms, or keep an eye on my posts via A Fresh Legacy Facebook as I am sure to use them many more times over the coming months. One of my readers has invited me to come and take a look at her set up to grow Oyster Mushrooms. I am looking froward to having a look an getting some mushroom growing tips.

Have you tried mushrooms in a salad?

This post is linked to Veggie Mama’s Meatless Monday.

 

 

 

A Fresh Legacy

 

 

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{ 13 comments… add one }
  • Christie @ Fig & Cherry November 26, 2012, 6:25 pm

    Never thought to pair mushrooms and honey – what a great combo! Thanks for getting the word out there that mushrooms are also a great Summer food.

    • Kyrstie November 26, 2012, 9:27 pm

      Thanks Christie, honey and mushrooms are a must try 🙂

  • Anna @ The Littlest Anchovy November 27, 2012, 2:39 pm

    What a beautiful salad to take us into the warmer months. Love it!

    • Kyrstie November 27, 2012, 5:10 pm

      Thanks Anna for visiting. It is always nice to have a wide variety of great salads up your sleeve for the warm months 🙂

  • Ros November 28, 2012, 9:26 pm

    I hated mushrooms as a kid, but now that I’m older I love them! That is a gorgeous looking salad – with macadamias too – one of my favourite nuts!

  • Ann January 25, 2013, 11:37 am

    I think this sounds like a wonderful and tasty salad. I love the addition of honey when roasting the mushrooms.
    One of my family members (who is very reluctant to share recipes, as I have asked her in the past and got a cool response!) makes a wonderful mushroom salad. I was wondering if you have ever heard of it.
    The main ingredients are mushrooms, green beans, bean shoots, sliced radish (I think that’s her addition) and cashew nuts. It has an Asian-y dressing.
    Does that one sound familiar to you?

    • Kyrstie January 25, 2013, 2:45 pm

      Hi Ann, I haven’t heard of that salad combination. It sounds lovely though and I can work on it if you like and see what I can come up with. Kyrstie

  • Ann January 25, 2013, 11:38 am

    I meant to say bean sprouts!

  • Ann January 25, 2013, 5:14 pm

    Hi Kyrstie, if you happen to stumble across something like that, I would love to hear about it. I have googled and searched myself but have had no luck. Should I email you my email address in case? Thanks!

    • Kyrstie January 26, 2013, 8:25 pm

      Hi Ann,
      I love a challenge 🙂
      I have your email address from this comment. Keep an eye on my facebook page if you use facebook as I always advise new posts via that. I will also make a note to email you.
      I have a series of things planned for the next few weeks and then I will make it my mission to come up with a recipe based around the ingredients you mentioned. I can’t guarantee it will be anything like the one your family member makes (hopefully it will rival it though!) Kyrstie

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