Warm wild mushroom salad

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Ingredients

  • 1 bag baby rocket
  • 15g butter
  • 1 tbsp minced garlic
  • 5 shallots, thinly sliced
  • 1 cup quartered cremini mushrooms
  • 1 cup sliced oyster mushrooms
  • 1 cup sliced shiitake mushrooms
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsps sherry vinegar
  • 2 tbsps mascarpone cheese
  • 2 tbsps chopped parsley leaves

Use imperial measurements

Method

How to make Warm wild mushroom salad

1) Put the rocket into a large serving bowl and set aside.

2) In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1-2 minutes. Add the mushrooms and saute until nicely caramelised, about 3-4 minutes. Season with salt and pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature.

Pour the mushroom mixture over the rocket and serve.

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