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
- Wash salad leaves, dry and place in salad bowl.
- Heat half the oil in frying pan and cook shallots and garlic over medium heat for 1 minute.
- Add mushrooms and cook for 1-2 minutes.
- Pour the mushrooms over salad greens with pan juices.
- Return pan to heat and add remaining oil, lemon juice and hazelnuts. Cook for 1 minute until heated through. Take care not to burn.
- Pour over salad, sprinkle with freshly ground black pepper and serve immediately. Serves 2.