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Hot Mushroom Salad

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500 g (1 lb) oyster mushrooms
180 g (6 oz) mange-tout
4 tablespoons walnut or olive oil
1 tablespoon balsamic vinegar
Salt and pepper
30 g (1 oz) ground almonds


Serves: 6


1 Halve any large mushrooms. Trim and halve mange-tout.

2 Heat oil in a frying pan. Add mushrooms and mange-tout and fry for 2 minutes, until just softened.

3 Stir in the vinegar, salt and pepper and turn into a shallow heatproof serving dish. Sprinkle with the almonds.

4 Cook under a moderate grill until almonds are just beginning to colour. Serve hot.

COOK'S TIP:- Try to make use of the various interesting types of mushrooms available at this time of year. If, however, you can only buy ordinary fresh mushrooms, add some dried mushrooms, such as porcini, to liven up the salad. These can now be found in most supermarkets. Soak the dried mushrooms in water, to soften, before use then cook them as above. Oyster mushrooms now come in yellow and pink shades as well as their natural beige.

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