All Simple Vegetable Recipes

Onion and wild mushroom salad

Onion and wild mushroom salad


If wild mushrooms are unavailable, use ordinary cultivated ones. If gathering your own wild mushrooms, exercise great care; many varieties are inedible and poison.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2

  • 1 medium onion, chopped

  • 3 Tbsp olive oil

  • 280 g (10 oz) wild mushrooms, trimmed and thickly sliced

  • Salt and black pepper

  • 2 Tbsp chopped fresh parsley

  • Salad leaves to serve

  • 1 Tbsp shallot or sherry vinegar

  1. In a frying pan over a low heat, cook the onion in the olive oil for about 4 to 5 minutes until softened and translucent.

  2. Add less-tender mushrooms to the pan first and cook for 2 minutes. Add all the remaining mushrooms and saute slowly until just soft, about 3 minutes. Season to taste, then add plenty of chopped parsley. Remove the mushrooms from the pan with a slotted spoon and pile on to beds of mixed salad leaves pn individual serving plates.

  3. Add the vinegar to the jokes in the frying pan - add a little more oil if necessary. Bring to the boil, spoon over and serve immediately.

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