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Marinated mushroom salad
Marinated mushroom salad
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Prep Time:
495 minutes
Cook Time:
Total Time:
495 minutes
Ingredients:
  • 500g small even-sized button mushrooms
  • 200g baby spinach leaves, washed, dried
  • 1 (about 140g) radicchio lettuce, leaves separated, washed, dried, torn
  • 8 (about 120g) thin slices pancetta, cut into thin strips
  • 2 green shallots, trimmed, cut into 4cm lengths, thinly sliced lengthways
  • 125ml (1/2 cup) extra virgin olive oil
  • 80ml (1/3 cup) fresh lemon juice
  • 20.00 ml coarsely chopped fresh rosemary
  • 20.00 ml fresh thyme leaves
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
Instructions:
  • In a medium jug, combine the oil, lemon juice, rosemary, thyme, and garlic. Season with salt and pepper to make a flavorful marinade.
  • Toss mushrooms with half of the marinade in a bowl until well combined. Cover with plastic wrap and refrigerate for 8 hours or overnight to marinate. Store the remaining marinade in the fridge until needed.
  • Take the mushrooms and marinade out of the fridge 15 minutes before serving to let them come to room temperature.
  • Combine spinach, radicchio, pancetta, and green shallots in a large salad bowl. Add marinated mushrooms along with their juices and toss gently until mixed. Serve promptly.

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