This tasty mushroom salad is a fantastic side from Stephanie Alexander as part of the Coles partnership with the Stephanie Alexander Kitchen Garden Foundation.
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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.
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.
Combine the mushroom, parmesan and remaining oil in a large bowl. Set aside for 10 mins to develop the flavours. Season.
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.
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.