Mushroom & asparagus salad with vinaigrette for 4 person
Ingredients for Mushroom & asparagus salad with vinaigrette
- 500g flat mushrooms, quartered
- 200g Swiss brown mushrooms, ends trimmed
- 150g oyster mushrooms, halved
- Olive oil spray
- 2 bunches asparagus, woody ends trimmed, halved lengthways
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1/2 teaspoon caster sugar
Step 1Preheat oven to 160°C. Line a baking tray with non-stick baking paper. Arrange the combined mushroom, in a single layer, on the lined tray. Lightly spray with olive oil spray and season with salt and pepper. Bake in oven for 20 minutes or until the mushroom is tender.
Step 2Meanwhile, cook the asparagus in a medium saucepan of boiling water until bright green and tender crisp. Refresh under cold running water. Drain. Whisk together the vinegar, oil, garlic and sugar in a small bowl.
Step 3Place the asparagus, onion and rocket in a large bowl. Add the mushroom and vinegar mixture and gently toss until just combined. Taste and season with pepper. Divide the salad among serving bowls and sprinkle with chives. Serve immediately.
Mushroom & asparagus salad with vinaigrette, How to Make
Team a trio of mushrooms with a zesty vinaigrette for a super-special salad.
Additional information for Mushroom & asparagus salad with vinaigrette
Preparation: 0:20 Minutes, Cooking: 0:20 Minutes, Serving: 4 Person, Level:
465 kj Energy, 5g Fat Total, 1g Saturated Fat, 6g Fibre, 10g Protein, 27.3mg Sodium, 3g Carbs (sugar), 3g Carbs (total),
All nutrition values are per serve
This Mushroom & asparagus salad with vinaigrette published first on: Australian Good Taste, Images by: Brett StevensYou May Also Like
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