Ingredients

Method

• 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

Method

Ingredients

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.