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Stephanie Alexander’s mushroom, crouton and rocket salad

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  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein

This tasty mushroom salad is a fantastic side from Stephanie Alexander as part of the Coles partnership with the Stephanie Alexander Kitchen Garden Foundation.

  • Serves4, as a side
  • Cook time5 minutes
  • Prep time15 minutes, + 15 mins standing time
Stephanie Alexander's Mushroom, crouton and rocket salad

Ingredients

  • 4 thick slices sourdough, crusts removed, cut into 2cm pieces
  • 1 garlic clove, crushed
  • 1/2 cup (125ml) extra virgin olive oil
  • 300g Coles Australian White Cup Mushrooms, sliced, or 300g Coles Australian White Sliced Mushrooms
  • 100g shaved parmesan
  • 120g pkt Coles Australian Baby Spinach & Rocket
  • 2 tbs lemon juice
  • 1 tbs coarsely chopped flat-leaf parsley
  • 1 tsp chopped chives

Nutritional information

Per serve: Energy: 1994kJ/477 Cals (23%), Protein: 15g (30%), Fat: 37g (53%), Sat Fat: 9g (38%), Sodium: 580mg (29%), Carb: 18g (6%), Sugar: 1g (1%), Dietary Fibre: 4g (13%).

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

  1. Step 1

    Combine the bread and garlic in a medium bowl. Drizzle with 2 tbs oil and toss to combine. Set aside for 3 mins to soak.

  2. Step 2

    Heat a large non-stick frying pan over medium heat. Add the bread mixture and cook, tossing, for 5 mins or until golden brown and crisp. Transfer to a plate.

  3. Step 3

    Combine the mushroom, parmesan and remaining oil in a large bowl. Set aside for 10 mins to develop the flavours. Season.

  4. Step 4

    Arrange the spinach and rocket on a serving platter and top with the mushroom mixture and croutons. Drizzle with the lemon juice and sprinkle with the parsley and chives. Season with pepper and serve immediately.

Recipe tip

COOK. STORE. SAVE. 
Don’t toss the leftover crusts! Use them to make breadcrumbs instead –simply process in a food processor, then freeze in a sealable bag or airtight container until needed.

COOK IT RIGHT
Buy it right
To save time, grab a pack of sliced mushies from the fresh produce fridge.

Store right it
Keep the remaining mushrooms in their original packaging, loosely covered to allow air to circulate.

Cook it right
Leftover mushrooms can be pan-fried and served with scrambled eggs, or add them to soups and stir-fries.