Roasted Mushrooms, Tomato & Cashew Salad
Prep:  20 min
Cook:  15 minutes
Serves:  6
Average: 3.7 (224 votes)
Difficulty:
Cuisine:
Saved:
Australian
1492
Recipe by: Australian Mushrooms
Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Roasted Mushrooms, Tomato & Cashew Salad
Ingredients:
Roasted Mushrooms, Tomato & Cashew Salad
Method:
Roasted Mushrooms, Tomato & Cashew Salad
  1. Preheat oven and a large roasting pan to 220°C fan forced. Add the mushrooms to the hot pan. Add the thyme and drizzle over 2 tbs of the olive oil, shake the pan to coat all the mushrooms
  2. Roast 15 minutes or until the mushrooms are just tender
  3. Meanwhile, heat a medium non-stick frying pan over medium heat. Add 1 tablespoon oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews light golden
  4. Add the honey and sesame seeds and toss gently to coat. Remove cashews to a tray lined with baking paper to cool
  5. Add the cashews, tomatoes and spinach to the mushrooms. Combine the remaining 2 tablespoon olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine
  6. Pour the dressing over the mushroom salad and toss gently to combine. Serve warm or at room temperature with roast turkey, pork or ham
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Amazing salad
Joanna Mills
3 years 1 month ago
Great salad highly recommend
Tastee
Leanne
3 years 8 months ago
This was a keeper. I slow-cooked my own home-grown tomatoes (cut into quarters) with the garlic, oil and thyme. When the mushrooms and the remaining ingredients were put together it was truly an outstanding dish.
MY FAV
TIM
7 years 11 months ago
Have made this so many times. It's fantastic. Highly recocmmend.
Brilliant taste
Fiona Brooke
9 years 8 months ago
I made this today - the long way. I slow cooked tomatoes a friend had grown in olive oil, thyme and garlic on top of oven roasting the mushrooms and cooking the cashews. Worth every bit of effort. Fantastic salad and worked brilliantly with stuffed eggplant.