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

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

4 from 1 vote

Servings 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 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

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.