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Ingredients
Warm Marinated Mushroom Salad
750 g (1 lb 10 oz) mixed mushrooms (such as baby button, oyster, Swiss brown, shiitake and enoki)
2 garlic cloves, finely chopped
½ teaspoon green peppercorns, crushed
80 ml (2½ fl oz/⅓ cup) olive oil
80 ml (2½ fl oz/⅓ cup) orange juice
250 g (9 oz) salad leaves, watercress or baby spinach leaves
1 teaspoon finely grated orange zest
Method
- Trim the mushroom stems and wipe the mushrooms with a damp paper towel. Cut any large mushrooms in half. Mix together the garlic, peppercorns, olive oil and orange juice. Pour over the mushrooms and marinate for about 20 minutes.
- Arrange the salad leaves in a serving dish.
- Drain the mushrooms, reserving the marinade. Cook the flat and button mushrooms on a hot, lightly oiled barbecue grill plate or flat plate for about 2 minutes. Add the softer mushrooms and cook for 1 minute, or until they just soften.
- Scatter the mushrooms over the salad leaves and drizzle with the marinade. Sprinkle with orange zest and season well.
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