This has to be by far the most delicious mushroom salad I’ve made to date. I wanted to find an alternative side dish to the usual grilled vegetables that I serve with our steak so I tossed this together and the result was excellent! To be eaten alone or as a side dish, this is a must try!
Serves approx.: 6
Ingredients
- 455 g Kyriakides cremini mushroom, sliced
- 455 g Kyriakides shiitake mushroom, sliced
- ⅓ cup extra virgin olive oil( 80 ml), divided (plus 1/2 cup (120 ml)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 teaspoons dijon mustard
- 1 tablespoon honey
- ¼ cup lemon juice
- 1 cup frozen peas
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 lemon, zested
- 1 cup fresh parsley leaves, loosely packed, roughly chopped
- 140 g baby rocket
- ½ cup Parmesan cheese, shaved
Method
Preheat the oven to 220°C. Spread the cremini mushrooms in an even layer on a tray and baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup olive oil, whisking constantly, until the dressing is thickened. Season with salt to taste. Set aside.
Scatter the peas, red onion, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste. Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
Place the baby rocket in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
Voilà
