Mushrooms Recipe

Roasted Mushrooms, Tomato & Cashew Salad

April 18, 2016

Roasted Mushrooms, Tomato & Cashew Salad 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 6-8 Servings


800g button mushrooms, trimmed

8 sprigs fresh thyme

100ml olive oil

1 cup raw cashews

1 tbs honey

2 tbs sesame seeds

180g semi dried tomatoes

100g baby spinach leaves

1 tbs red wine vinegar

1 tsp Dijon mustard


1Preheat oven and a large roasting pan to 220°C fan forced. Add the mushrooms to the hot pan. Add the thyme and drizzle over 2 tbs of the olive oil, shake the pan to coat all the mushrooms. Roast 15 minutes or until the mushrooms are just tender.

2Meanwhile, heat a medium non-stick frying pan over medium heat. Add 1 tablespoon oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews light golden. Add the honey and sesame seeds and toss gently to coat. Remove cashews to a tray lined with baking paper to cool.

3Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 2 tablespoon olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine. Pour the dressing over the mushroom salad and toss gently to combine. Serve warm or at room temperature with roast turkey, pork or ham.