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
Roast Mushrooms, Eggplant, Feta Salad Bowl & other Mushroom dishes
Ingredients
- 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 whole eggplant diced into squares
- 200 gm mixed salad carrots, cabbage , spinach, rocket, Kale, flat parsley leaves
- 200 gm feta
- 200 gm ricotta
- 40 ml milk 2 tablespoons
- 2 whole tomatoes cut into wedges
- 50 gm dukka
- 80 ml dressing see the link below for dressing recipe
Instructions
- Oven 180 C / 350 F
- Mix the Feta, ricotta and milk. Mash with a fork or mix in a blender. Set aside
- Mix the miso, dijon, garlic, lemon juice and pepper and 3/4 of the oil in a large bowl and then toss the mushrooms in this mix till they are coated well.
- 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.
- Toss the diced eggplant in the remaining oil and lay on the tray and roast till soft. about 10 minutes
- Add the eggplant to the mushrooms. Toss well and taste for seasoning.
- Prepare 6 bowls. Spread the feta cheese mix onto the bottom of the bowls.
- 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.
Here’s a couple of things I have just learnt about Mushrooms.
Buttons. The most popular Mushroom. These can be eaten raw and cooked and go well with feat, rosemary, chicken, dijon mustard .
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!
Swiss Brown Mushrooms are THE tastiest Mushrooms and my favourite
Swiss Browns grow into these Portabella Mushrooms. Mystery solved there for me.
Shitake, Oyster, Black Cloud ear Fungus and Enokii
- 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!
All those mushrooms…so yummy! Just had a big portion of shiitake mushroom stirfry :-))
Oh yes me too I love Mushrooms
I’m at the moment obsessed with dried shiitake mushrooms. I was given a recipe on how to make them totally umami and I can’t stop eating them! This sounds delicious too.
Anything with mushrooms are amazing by me, I just love them. My favourite has to be shitaki, they are so delicious when roasted. I recently discovered that portabello mushrooms are just overgrown creminis too!
I also recall having canned mushrooms always in the pantry, although Mom never liked to buy the canned soup, too much salt.
This sounds yummy and look fabulous! your food photographs awesome!!Thanks for sharing!!!