Mushrooms Recipe

Zoodle and Mushroom Salad

December 4, 2017

Zoodle and Mushroom Salad 0 5 0

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  • Prep 15 mins
  • Cook 10 mins
  • 15 mins

    10 mins

    25 mins

  • Serve 4


80ml (1/3 cup) extra virgin olive oil

2 tbsp white wine vinegar

1 tsp raw sugar

4 zucchini, trimmed

250g Button Mushrooms, halved

1 punnet cherry tomatoes, halved

1 cups basil leaves

1 tbsp drained capers in brine

½ cup Sicilian olives, bruised with a knife, pits removed (optional)

Salt and pepper, to season


1Preheat the oven to 220°C. Whisk 2 tbsp of the oil with the vinegar, sugar, salt and pepper in a large bowl, whisking until the sugar dissolves.

2Using a spiraliser or julienne peeler, cut the zucchini into noodles and add to the bowl, tossing well to combine. Set aside to soften.

3Combine the mushrooms, cherry tomatoes and capers on a large oven tray lined with baking paper. Drizzle with the remaining oil, season with salt and pepper and toss well to combine. Roast in the oven for 15 minutes or until the mushrooms are cooked and the tomato skins have burst.

4Remove from the oven and pour the mixture into the bowl with the zoodles, including any pan juices and toss well to combine. Mix in the olives if using and serve.