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Roasted Mixed Exotic Mushrooms

Roasted Mixed Exotic Mushrooms, Tomato & Cashew Salad

    • Prep Time
    • Minutes

Recipe Rating

  • (1 Rating)

Ingredients

  • 400 Wool worths Exotic mushrooms (1X 100g Shiitake , 1X 150g Oyster, 1X 150g Shimeji
  • Separate the stem from the fruiting body and slice the stem into pieces 20mm X 20mm X 30mm roughly
  • 4 Springs Fresh thyme 50ml Olive oil
  • ½ cup raw cashews 1tbs sesame seeds
  • ½ tbs red wine vinegar ½ tsp Dijon mustard
  • 50g Wool worths baby spinach leaves

Instructions

  • 1. 1. Pre heat oven and a large roasting pan to 220degree C fan forced. Add the mushrooms to the hot pan. Add the thyme and drizzle over 20 ml of the olive oil, shake the pan to coat all the mushrooms. Roast 10 minutes or until the mushrooms are just tender.
  • 2. 2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add 10ml olive oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews light golden. Add the honey and sesame seeds and toss gently to coat. Remove cashews to a tray lined with baking paper to cool.
  • 3. 3. Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 20ml olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine. Pour the dressing over the mushroom salad and toss gently to combine .Serve warm or at room temperature with roast Turkey Park or ham.

Instructions

  • 1. 1. Pre heat oven and a large roasting pan to 220degree C fan forced. Add the mushrooms to the hot pan. Add the thyme and drizzle over 20 ml of the olive oil, shake the pan to coat all the mushrooms. Roast 10 minutes or until the mushrooms are just tender.
  • 2. 2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add 10ml olive oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews light golden. Add the honey and sesame seeds and toss gently to coat. Remove cashews to a tray lined with baking paper to cool.
  • 3. 3. Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 20ml olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine. Pour the dressing over the mushroom salad and toss gently to combine .Serve warm or at room temperature with roast Turkey Park or ham.

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Roasted Mixed Exotic Mushrooms
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