Mushrooms Recipe

Barbecue Mushroom Salad

April 15, 2016

Barbecue Mushroom Salad 0 5 0

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  • Cook 10 mins
  • 10 mins

    10 mins

  • Serve 6 Servings


1/4 cup olive oil

2 tbs red wine vinegar

1 tbs Dijon mustard

1 tsp caster sugar

400g cup mushrooms, thickly sliced

1 bunch asparagus, ends trimmed

150g mixed salad leaves

1 avocado, peeled & diced

100g roasted red capsicum, cut into strips

100g bocconcini, torn in half

Extra virgin olive oil, to serve


1Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes.

2Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and barbecue for 3-4 minutes or until light golden and just tender. Remove to a bowl. Add the asparagus, barbecue 2-3 minutes, turning until tender and just charred. Remove to a plate.

3Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with barbecue steak, chicken or lamb.