Roasted Mushroom & Potato Salad
★★★★★ 4 (28)
Ingredients
Method
- 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
- Roast 15 minutes or until the mushrooms are just tender
- 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
- Add the honey and sesame seeds and toss gently to coat. Remove cashews to a tray lined with baking paper to cool
- 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
- Pour the dressing over the mushroom salad and toss gently to combine. Serve warm or at room temperature with roast turkey, pork or ham
- 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
- Roast 15 minutes or until the mushrooms are just tender
- 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
- Add the honey and sesame seeds and toss gently to coat. Remove cashews to a tray lined with baking paper to cool
- 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
- Pour the dressing over the mushroom salad and toss gently to combine. Serve warm or at room temperature with roast turkey, pork or ham
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Joanna Mills
Amazing salad - Great salad highly recommend
Perksleanne64_85341
Community member
Tastee - 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.
TIM
MY FAV - Have made this so many times. It's fantastic. Highly recocmmend.
Fiona Brooke
Brilliant taste - 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.
+ 229 star only ratings in addition to the reviews above
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