Warm Mushroom Salad with Pan Dressing and Goat's Cheese
Servings: 4
Ingredients
4 tbsp NOMU Extra Virgin Olive Oil
250g Portabellini mushrooms, halved
½ tsp NOMU One For All Grinder
1 tbsp white balsamic vinegar
NOMU Sea Salt, to taste
150g baby salad leaves (wild rocket, watercress, baby butter lettuce)
100g soft goat’s cheese
1 avocado, peeled and sliced
50g flaked almonds, lightly toasted
CRISPY SHALLOTS:
Sunflower oil, for frying
1 shallot, peeled and thinly sliced
Directions
In a small pan, heat enough sunflower oil for shallow frying. Add the sliced shallots and fry until they are crispy and lightly golden. Remove from the oil with a slotted spoon and leave to drain on kitchen paper.
Heat the Olive Oil in a large saucepan and add the mushrooms. Flash fry over high heat for 30 – 60 seconds until the mushrooms are just cooked, golden on the outside but still firm on the inside. Add in the NOMU One For All Grinder while doing so. Add the white balsamic vinegar and remove from the heat. Season with Salt to taste.
To assemble the salads, place the baby leaves on a gorgeous platter. Roughly break the goat’s cheese over the salads and add slices of avocado. Pour over the mushrooms including the pan dressing. Sprinkle with the toasted almonds and crispy shallots.
Tip: Toasted pine nuts also work well in this recipe instead of the almonds
Ingredients
4 tbsp NOMU Extra Virgin Olive Oil
250g Portabellini mushrooms, halved
½ tsp NOMU One For All Grinder
1 tbsp white balsamic vinegar
NOMU Sea Salt, to taste
150g baby salad leaves (wild rocket, watercress, baby butter lettuce)
100g soft goat’s cheese
1 avocado, peeled and sliced
50g flaked almonds, lightly toasted
CRISPY SHALLOTS:
Sunflower oil, for frying
1 shallot, peeled and thinly sliced
Directions
In a small pan, heat enough sunflower oil for shallow frying. Add the sliced shallots and fry until they are crispy and lightly golden. Remove from the oil with a slotted spoon and leave to drain on kitchen paper.
Heat the Olive Oil in a large saucepan and add the mushrooms. Flash fry over high heat for 30 – 60 seconds until the mushrooms are just cooked, golden on the outside but still firm on the inside. Add in the NOMU One For All Grinder while doing so. Add the white balsamic vinegar and remove from the heat. Season with Salt to taste.
To assemble the salads, place the baby leaves on a gorgeous platter. Roughly break the goat’s cheese over the salads and add slices of avocado. Pour over the mushrooms including the pan dressing. Sprinkle with the toasted almonds and crispy shallots.
Tip: Toasted pine nuts also work well in this recipe instead of the almonds
Ingredients
4 tbsp NOMU Extra Virgin Olive Oil
250g Portabellini mushrooms, halved
½ tsp NOMU One For All Grinder
1 tbsp white balsamic vinegar
NOMU Sea Salt, to taste
150g baby salad leaves (wild rocket, watercress, baby butter lettuce)
100g soft goat’s cheese
1 avocado, peeled and sliced
50g flaked almonds, lightly toasted
CRISPY SHALLOTS:
Sunflower oil, for frying
1 shallot, peeled and thinly sliced
Directions
In a small pan, heat enough sunflower oil for shallow frying. Add the sliced shallots and fry until they are crispy and lightly golden. Remove from the oil with a slotted spoon and leave to drain on kitchen paper.
Heat the Olive Oil in a large saucepan and add the mushrooms. Flash fry over high heat for 30 – 60 seconds until the mushrooms are just cooked, golden on the outside but still firm on the inside. Add in the NOMU One For All Grinder while doing so. Add the white balsamic vinegar and remove from the heat. Season with Salt to taste.
To assemble the salads, place the baby leaves on a gorgeous platter. Roughly break the goat’s cheese over the salads and add slices of avocado. Pour over the mushrooms including the pan dressing. Sprinkle with the toasted almonds and crispy shallots.
Tip: Toasted pine nuts also work well in this recipe instead of the almonds
Ingredients
4 tbsp NOMU Extra Virgin Olive Oil
250g Portabellini mushrooms, halved
½ tsp NOMU One For All Grinder
1 tbsp white balsamic vinegar
NOMU Sea Salt, to taste
150g baby salad leaves (wild rocket, watercress, baby butter lettuce)
100g soft goat’s cheese
1 avocado, peeled and sliced
50g flaked almonds, lightly toasted
CRISPY SHALLOTS:
Sunflower oil, for frying
1 shallot, peeled and thinly sliced
Directions
In a small pan, heat enough sunflower oil for shallow frying. Add the sliced shallots and fry until they are crispy and lightly golden. Remove from the oil with a slotted spoon and leave to drain on kitchen paper.
Heat the Olive Oil in a large saucepan and add the mushrooms. Flash fry over high heat for 30 – 60 seconds until the mushrooms are just cooked, golden on the outside but still firm on the inside. Add in the NOMU One For All Grinder while doing so. Add the white balsamic vinegar and remove from the heat. Season with Salt to taste.
To assemble the salads, place the baby leaves on a gorgeous platter. Roughly break the goat’s cheese over the salads and add slices of avocado. Pour over the mushrooms including the pan dressing. Sprinkle with the toasted almonds and crispy shallots.
Tip: Toasted pine nuts also work well in this recipe instead of the almonds
