Summer Mushroom Salad

Here’s a summer recipe to add to your must make list! Full of delcious fresh summer produce available in our Food Hub and featuring irrestible oyster mushrooms from Gio and Mandy at Local Mushroom Co. in Portarlington, also available in the Food Hub. Perfect on it’s own or served up with your favourite side dish!

Ingredients

1/2 cup of EVOO

2 juiced lemons

2 tblsp pomegranate molasses

400g of oyster mushrooms

3 red or yellow capsicums (optional)

400g mixed tomatoes (Grosse Lisse, Black Russion or Cherry varieties)

1/2 cup of flat leaf parsley

1 small bunch of watercress or your favourite salad green mix

Method:

Step 1:

Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a jar or cup and mix. Put mushrooms in a large ceramic bowl and marinade in 3/4 of dressing. Cover and refrigerate 1 hour.

Step 2:

Preheat grill on high heat. If using capsicums, place capsicums skin side up on a tray and grill for 5-8 minutes until skin is charred. Place in a bowl and cover with plastic wrap. Cool 10 minutes, peel and discard the skin and slice capsicum into 2.5cm-thick strips.

Step 3.

Heat a pan with EVOO and add the mushrooms with some chopped parsley and seasoning.

Step 4:

Put mushrooms, capsicums (optional), tomatoes, more parsley and salad leaves through into a serving bowl. Dress and plate up! It’s delicious with crumbed eggplant or some hand cut herbed potato chips.

Enjoy!