BlogStartersVegetarian Warm Exotic Mushroom Salad

Vegetarian Warm Exotic Mushroom Salad

Vegetarian Warm Exotic Mushroom Salad

Serves 4


20ml/4 tsp olive oil

200g/7oz fennel, thinly sliced

5ml/1 tsp caster sugar

450g/1 lb mixed exotic mushrooms 

2 large cloves garlic, finely chopped                                          

10ml/2 tsp pine nuts

30ml/2 tbsp fresh dill, finely chopped

45ml/3 tbsp fresh coriander, finely chopped

30ml/2 tbsp fresh lemon juice

120g pkt mixed salad leaves (including rocket)



1. Heat a wok or large frying pan.  Add oil and stir-fry fennel until starting to turn brown. Add sugar to caramelize slightly.
2. Slice the mushrooms, if necessary, and add to the wok to cook lightly for 2 to 3 minutes.  Then add the garlic and pine nuts and stir-fry for 1 minute.  Finally scatter the herbs and lemon juice over the cooked vegetables.
3. Serve warm on a bed of mixed salad leaves.

Cooking Tip:  
To ensure that the mushrooms cook quickly and don’t become overcooked, stir fry the vegetables in two batches and keep the first one warm, covered in foil until ready to serve.