Check delivery area

Delivery area

1300 131 070

Hazelnut and Mushroom Salad Recipe

Hazelnut and Mushroom Salad Recipe

While mushrooms are grown all year round, wild mushrooms are in season along the East Coast of Australia from February to May. At this time you can pick them yourself or buy inexpensively from your local green grocer. Never eat wild mushrooms you find in your yard or out in nature, unless you’re an expert – they can be dangerous or deadly! However, something fun you can consider is going on an organised fungi foraging tour where you can learn from the masters and are guaranteed a good haul of fresh caps.

Mushrooms are full of fibre, are low in fat and research suggests they could offer protection from cancers and heart disease. This recipe brings out the very best flavor of your mushrooms and it’s so easy to whip up for a quick and healthy meal or as a side dish to something like Tomato + Goats Cheese Tarts or one of our many pies.

When buying fresh mushrooms, chose ones that are dry and firm, without bruises. Avoid any that look withered or slimy. Mushrooms are best stored in the fridge with ventilation, either a paper bag or a plastic bag with some holes pierced in it. Don’t wash or trim until it’s time to cook with them. The best way to clean mushrooms is to wipe them with a damp cloth.


  • 50g salad leaves
  • 2 tablespoons hazelnut oil (you can also use walnut, macadamia or olive oil)
  • 2 shallots, sliced
  • 1 clove garlic, crushed
  • 125g button mushrooms, stems trimmed
  • 1½ tablespoons lemon juice
  • 25g hazelnut, coarsely chopped


  1. Wash salad leaves, dry and place in salad bowl.
  2. Heat half the oil in frying pan and cook shallots and garlic over medium heat for 1 minute.
  3. Add mushrooms and cook for 1-2 minutes.
  4. Pour the mushrooms over salad greens with pan juices.
  5. Return pan to heat and add remaining oil, lemon juice and hazelnuts. Cook for 1 minute until heated through. Take care not to burn.
  6. Pour over salad, sprinkle with freshly ground black pepper and serve immediately. Serves 2.
Related Posts
  1. 6 Cool Reasons Why Frozen Beats Fresh 6 Cool Reasons Why Frozen Beats Fresh The practice of freezing food dates back to 3,000BC when ancient Chinese populations used ice to store provisions. Freezing technology has come a long way since then! Today, the freezer is an integral appliance in our homes, used daily for storing an
  2. 6 Easy New Year’s Resolutions Everyone Should Make 6 Easy New Year’s Resolutions Everyone Should Make Happy New Year! It’s that time again, yup, time to recommit to your health. We all do it every January but do we follow through? Sadly not. So, instead of setting yourself up for fail with unrealistic goals, here are 6 simple resolutions that w
  3. Hot Health Trend – Plant Based Diets Hot Health Trend – Plant Based Diets The latest buzz in the health world is around “plant-based eating”, with celebrities and sports stars adopting this eating style in droves. Not just popular in Hollywood, this growing global movement to eat more foods derived from plants and fewer fo
  4. Recipe: Minted Green Bean Salad with Yoghurt Recipe: Minted Green Bean Salad with Yoghurt Here’s a salad that can be appreciated all year round.  It takes less than 10 minutes to prepare and we guarantee it’s super easy, even for the most culinary-challenged! Enjoy it as a meal in itself (top with chicken or bacon to boost the prote