Warm oyster mushroom salad on red leaves

Warm oyster mushroom salad on red leaves

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  • 4
  • Easy
  • 15 minutes
  • 10 minutes
  • Brampton Old Vines Red 2003


  • 400-500 g oyster mushrooms
  • 3 tablespoons olive oil
  • 1 crushed clove garlic
  • 1 tablespoons chopped parsley
  • Sea salt and milled black pepper
  • Mix of red salad leaves for 4
  • 2 tablespoons walnut oil
  • 2 tablespoons walnut oil
  • Shavings of organic aged cheddar

Cooking Instructions

Heat 1 tablespoon olive oil in a wide pan. Add the mushrooms and stir-fry over a medium-high heat until shiny and lightly browned. Remove from the heat. Stir in the garlic, parsley, lemon juice and seasoning.
Meanwhile toss the salad leaves with the walnut oil, remaining olive oil and a little seasoning. Turn onto 4 plates and spoon over the warm mushrooms.
Top with shavings of cheese and serve immediately.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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