Salad of mixed mushrooms
Welcome to one of this month’s healthy family recipes.
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Chef Gennaro Contaldo creates delicious Italian recipes for the Mushroom BureauThis is a great salad to make when mushrooms are plentiful and a variety can be used! The combination of peppers, onions and olives marry extremely well with the mushrooms.This is an ideal salad to serve as an antipasto or at parties!
6 x servings
1.5 litres water
50 ml white wine vinegar
500g mixed mushrooms, cleaned with a damp cloth & quartered – chestnut cap, white button, oyster, shitake – if using oyster and shitake remove the stalks
1 x red pepper, thinly sliced
2 x small red onions, finely sliced
For the marinade:
250 ml olive oil
Juice of 1 x lemon
1 x dessertspoon dried oregano
Handful fresh parsley, roughly chopped
150g pitted green olives
1 small red chilli, finely chopped
5 x garlic cloves, finely chopped
Bruschetta – good country bread toasted
1. Place the water, vinegar and some salt in a large saucepan and bring to the boil.
2. Meanwhile in a large bowl combine all the ingredients for the marinade.
3. When the water and vinegar reach boiling point, add the mushrooms and peppers, cover with a lid and cook for 4 minutes. Add the sliced onions and continue to cook for 1 minute. Remove from the heat, drain well and immediately add to the marinade. Mix well and leave to marinate until the mushrooms and vegetables are cool. Serve with the lemon wedges and bruschetta.