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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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