- Diabetes friendly
- Egg free
- Gluten free
- Healthier living
- High in dietary fibre
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
- 2 serves veg or fruit
Roast some of the mushrooms in this tasty salad and marinate the rest for a textural taste sensation that's enhanced by punchy parmesan.
- Serves4, as a side
- Cook time20 minutes
- Prep time15 minutes, + cooling & 5 mins soaking time
Ingredients
- 1 tbs extra virgin olive oil
- 2 tsp thyme leaves
- 1/4 tsp salt
- 400g cup mushrooms, brushed, stems trimmed, sliced into 3mm-thick slices, divided
- 60g pkt Coles Australian Baby Rocket
- 1/2 cup (40g) shaved parmesan, divided
Lemon dressing
- 2 tbs lemon juice
- 1 tbs finely chopped shallots
- 2 tsp Dijon mustard
- 1/4 cup (60ml) extra virgin olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C (180°C fan-forced). In a medium bowl, whisk the oil, thyme and salt until combined. Add one-third of the mushrooms and toss to coat.
Step 2
Place the mushroom mixture in a single layer on a heavy rimmed baking tray (don’t overcrowd tray). Roast for 20 mins or until mushrooms are dark brown, shrunken and mostly crisp. Set aside to cool to room temperature (the mushrooms will harden as they cool).
Step 3
To make the lemon dressing, in a large bowl, whisk the lemon juice, shallots and mustard to combine. Gradually add the oil, whisking between each addition. Season with salt and pepper. Reserve one-quarter of the lemon dressing in a small jug or bowl.
Step 4
Add remaining mushrooms to bowl with lemon dressing and gently toss to combine. Set aside for 1 min to soak. Add the rocket, half the parmesan and half the roasted mushrooms. Season with salt and toss to combine.
Step 5
Transfer the rocket mixture to a large serving bowl and sprinkle with the remaining roasted mushrooms and parmesan. Drizzle with some reserved lemon dressing. Serve immediately.
Recipe tip
COOK. STORE. SAVE.
Cook it right: For evenly cooked, crispy mushrooms, slicing them thinly and evenly is key – use a sharp knife or mandolin, if you have one.
Ingredient tip: You can use cup or button mushrooms for this recipe.
Curtis Stone's shaved mushroom salad
- Serves4, as a side
- Cook time20 minutes
- Prep time15 minutes, + cooling & 5 mins soaking time
Ingredients
- 1 tbs extra virgin olive oil
- 2 tsp thyme leaves
- 1/4 tsp salt
- 400g cup mushrooms, brushed, stems trimmed, sliced into 3mm-thick slices, divided
- 60g pkt Coles Australian Baby Rocket
- 1/2 cup (40g) shaved parmesan, divided
Lemon dressing
- 2 tbs lemon juice
- 1 tbs finely chopped shallots
- 2 tsp Dijon mustard
- 1/4 cup (60ml) extra virgin olive oil
Description
Roast some of the mushrooms in this tasty salad and marinate the rest for a textural taste sensation that's enhanced by punchy parmesan.
Method
Step 1
Preheat oven to 200°C (180°C fan-forced). In a medium bowl, whisk the oil, thyme and salt until combined. Add one-third of the mushrooms and toss to coat.
Step 2
Place the mushroom mixture in a single layer on a heavy rimmed baking tray (don’t overcrowd tray). Roast for 20 mins or until mushrooms are dark brown, shrunken and mostly crisp. Set aside to cool to room temperature (the mushrooms will harden as they cool).
Step 3
To make the lemon dressing, in a large bowl, whisk the lemon juice, shallots and mustard to combine. Gradually add the oil, whisking between each addition. Season with salt and pepper. Reserve one-quarter of the lemon dressing in a small jug or bowl.
Step 4
Add remaining mushrooms to bowl with lemon dressing and gently toss to combine. Set aside for 1 min to soak. Add the rocket, half the parmesan and half the roasted mushrooms. Season with salt and toss to combine.
Step 5
Transfer the rocket mixture to a large serving bowl and sprinkle with the remaining roasted mushrooms and parmesan. Drizzle with some reserved lemon dressing. Serve immediately.