Roast Mushrooms, Eggplant, Feta Salad Bowl & other Mushroom dishes

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Roast Mushrooms salad Bowl

In the mid 1970’s most of the mushrooms eaten in Australia were sold in cans.  That seems odd now, but I can tell you when I was a kid we had mushrooms most mornings and they came straight from a can. There was more mushroom sauce in the can than actual mushroom but no one seemed to care back then. Today Australians eat 95% of their mushrooms fresh, thank God.

Mixed Roast Mushrooms, Eggplant Salad Bowl -Easy

This salad is made with mixed mushrooms. I am told 55% of Australian consumers buy mushrooms at least once a week. Is that you?. More about Mushrooms after the recipe.

For more great mushroom recipes try this One Pot Chicken and Mushrooms,  Stuffed Mushrooms or follow this easy

Mushroom Risotto Recipe on the HelloFresh website

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Roast Mushrooms, Eggplant, Feta Salad Bowl & other Mushroom dishes
My Kitchen Stories: 
Simple to cook, Mushrooms are perfect as a salad, warm or cold as well as an accompaniment. This recipe uses Australian Cup measurements. Serves 6
  • 400 gm Flat mushrooms, field or Portabella
  • 200 gm Swiss brown mushroom
  • 400 gm button mushrooms
  • 2 cloves garlic
  • 3 tablespoons white miso
  • 1 Tablespoon dijon
  • 200 ml olive oil
  • 60 ml lemon juice or wine vinegar (3 tablespoons)
  • 1 teaspoon black pepper, fresh cracked
  • 1 eggplant, diced into squares
  • 400 gm mixed salad, carrots, cabbage , spinach, rocket, Kale, flat parsley leaves
  • 200 gm feta
  • 200 gm ricotta
  • 40 ml milk (2 tablespoons)
  • 2 Tomatoes cut into wedges
  • 50 gm dukka
  • 80 ml dressing, see the link below for dressing recipe
  1. Oven 180 C / 350 F
  2. Mix the Feta, ricotta and milk. Mash with a fork or mix in a blender. Set aside
  3. Mix the miso, dijon, garlic, lemon juice and pepper and ¾ of the oil in a large bowl and then toss the mushrooms in this mix till they are coated well.
  4. Pour the mushrooms onto a baking paper lined tray and bake at 180 C / 350 F for approximately 20 minutes or until soft . Pour into a bowl.
  5. Toss the diced eggplant in the remaining oil and lay on the tray and roast till soft. about 10 minutes
  6. Add the eggplant to the mushrooms. Toss well and taste for seasoning.
  7. Prepare 6 bowls. Spread the feta cheese mix onto the bottom of the bowls.
  8. Top with salad, quartered tomatoes and mushrooms. Sprinkle with dukkah for crunch and serve with the extra dressing.
Find a recipe for great salad dressing here.

Roasted Mushrooms in a salad bowl

Here’s a couple of things I have just learnt about Mushrooms.

Roast Mushrooms including these buttons

Buttons. The most popular Mushroom. These can be eaten raw and cooked and go well with feat, rosemary, chicken, dijon mustard .

Roast Mushrooms , these are flat mushrooms

Field mushrooms or Flats. Are great BBQ’d or made in to soup and go with Parmesan, garlic, thyme, horseradish steak and lots lots more. These are Buttons grown up!

Roast Mushrooms with swiss brown mushrooms

Swiss Brown Mushrooms are THE tastiest Mushrooms and my favourite

Roast Mushrooms Salad with Portabellaswith Portabello Mushrooms

Swiss Browns grow into these Portabella Mushrooms. Mystery solved there for me.

Roast Mushrooms 4 kinds

Shitake, Oyster, Black Cloud ear Fungus and Enokii

Roast Mushrooms on a baking tray

  • Do not soak mushrooms in water the mushrooms will absorb water, just like they absorb oil and stock.
  • Caps and stems can be used in recipes.
  • Although mushrooms are not high in B12, they are still the only non-animal fresh food source of B12!


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