Marinated Mushroom Salad Recipe

written by Christie Connelly

Marinated Mushroom Salad

Credit: Christie Connelly

Mushrooms are nutrient-dense and add a delicious umami flavour to dishes. Eating mushrooms raw via being marinated is a much fresher approach during the warmer months and this salad is a lovely addition to your festive table alongside richer meats like duck or pork.

Serves: 2

Ingredients

Method

  • 125mL cold-pressed olive oil
  • 50mL white balsamic vinegar
  • 4 tbsp fresh dill, leaves only, finely chopped
  • 1 blood orange, sliced in half
  • Salt & pepper
  • 400g button mushrooms, cleaned & quartered
  • ½ fresh pomegranate
  • Large bunch watercress
  1. Place oil, vinegar and dill in large bowl. Squeeze one half of blood orange into bowl (reserve other half for garnish), season with salt and pepper, and whisk until combined.
  2. Add mushroom to marinade and stir until all thoroughly coated. Cover and place in fridge to marinate for 3 hours or overnight.
  3. To easily remove seeds from pomegranate, slice in half and hold, cut-side down, over bowl. Using wooden spoon, hit skin-side firmly several times. Seeds should fall into bowl, ready for use. Set aside.
  4. Wash watercress, remove any tough stems and place in mixing bowl. Drain marinade from mushrooms and pour over watercress. Toss to coat and arrange on serving platter, leaving any excess marinade behind.
  5. Arrange mushrooms on top of watercress and garnish with pomegranate seeds and slices of blood orange.


Discover organic at our Wellbeing Directory

Like what you read? Sign up for a weekly dose of wellness


dinner salad eatwell

 

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.