Mushrooms Recipe

Roasted Mushroom & Carrot Salad with Maple Dressing

September 2, 2016

Roasted Mushroom & Carrot Salad with Maple Dressing 0 5 0

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  • Prep 10 mins
  • Cook 35 mins
  • 10 mins

    35 mins

    45 mins

  • Serve Serves 4 as a side salad


¼ cup (50ml) maple syrup

2 tbsp olive oil

1 1/2 tbsp red wine vinegar

1/2 tsp chilli flakes

2 bunches (375g each) baby (Dutch) carrots, peeled and trimmed, leaving 1.5cm stalk

1 bunch (375g) baby purple carrots, peeled, halved and trimmed, leaving 1.5cm stalk

400g Swiss Brown Mushrooms, trimmed

¼ cup (40g) roughly chopped hazelnuts

¼ cup (10g) mint leaves

To serve

½ cup Greek-style yoghurt

1 - 2 tbsp lemon juice


1Preheat oven to 200°C fan forced. Combine maple syrup, oil, vinegar and chilli in a small bowl and whisk to combine.

2Place carrots in a large roasting pan, drizzle with 2 tablespoons maple syrup mixture and toss to combine. Roast 10 minutes.

3Add mushrooms and hazelnuts on a baking tray. Drizzle with remaining maple syrup mixture and season with salt and pepper. Roast for 20-25 minutes or until purple carrots are tender.

4 Combine yoghurt and lemon juice in a small bowl. Drizzle yoghurt dressing over carrots and serve with mint leaves.

Tip: Add rocket leaves and goat curd for a substantial salad.