Mushrooms Recipe

Summer Mushroom Salad

April 18, 2016

Summer Mushroom Salad 0 5 0

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  • Prep 1 hr 20 mins
  • Cook 15 mins
  • 1 hr 20 mins

    15 mins

    1 hr 35 mins

  • Serve 6 Servings


1/2 cup extra virgin olive oil

2 lemons, juiced

2 tbs pomegranate molasses*

400g button mushrooms, trimmed

2 red capsicum, halved

2 yellow capsicum, halved

400g mixed heirloom cherry tomatoes

½ cup flat-leaf parsley leaves

1 small bunch watercress, sprigs picked


1Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir to coat. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing.

2Preheat grill on high heat. Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place in a bowl and cover with plastic wrap. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm-thick strips and add to the mushrooms.

3Toss tomatoes, parsley and watercress through the mushrooms. Arrange on a platter, drizzle with remaining dressing. Season to taste and serve.

* Pomegranate molasses is a sweet, thick syrup used in Middle Eastern cooking. It is available from deli’s and selected supermarkets.