Mushroom and broad bean salad

Serves 4 30 minutes. very easy. an idea to move forward from rather than a recipe

4 x 10-12 cm closed Swiss brown or field mushroom
12 medium oyster mushrooms. see tip 1.
EV olive oil
sea salt
black pepper, freshly ground
500g broad beans, podded and peeled
mustard lettuce, washed and torn apart
few slices of truffle or 10g Poddi Tartufi truffle paste
30ml fresh strained lemon juice

Pre heat oven to 200_C
Trim the large mushrooms, remove the stalks, cut a slice from the top so they will sit straight on a dish. reserve the trim for another purpose. Cover a baking sheet with baking paper, drizzle the mushrooms with olive oil, season well and lay on the sheet. Cook for 15 minutes and allow to cool to room temperature. Put the beans, lettuce and truffle/truffle paste in a bowl, season well and add 30ml of EV olive oil and the lemon juice and toss over.

Place a large mushroom in the centre of the plate and layer the remaining ingredients on top, finally spooning any remaining dressing over the salad.

Oyster mushrooms should be well cooked before they are eaten cold. Either as shown in this method which adds flavour to their texture or by blanching for 3 minutes in boiling salted water or stock.

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