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Warm Tandoori Mushroom, Spinach and Goats Cheese Salad.

    These mushrooms are so delicious, even as they are on their own but are really beautiful in this hot and cold autumnal salad. If your oven smokes a little all the better to get that lightly charred smoky flavour onto the mushrooms.

    Serves 4 as an accompaniment

  • 300g selection of shitake, oyster and chestnut mushrooms, cleaned
  • 100g baby spinach, well washed
  • 150g rindless, crumbly goats cheese
  • Large handful of walnuts, lightly crushed
  • Salt and lots of freshly ground black pepper to taste
  • Dressing

  • 1¼ tbs. aged cider vinegar, sherry or white wine vinegar
  • 3 tbs. extra virgin olive oil
  • Good ½ tsp. Dijon mustard
  • 1 tsp. water
  • ½ red onion, finely sliced
  • Tandoori marinade

  • 1½ tsp. garlic paste
  • 1½ tsp. ginger paste
  • ⅓ tsp. red chilli powder
  • ¾ tsp. salt to taste
  • 1 tsp. garam masala
  • 1 tsp. cumin powder
  • 2 tbs. lemon juice
  • 4 tbs. olive oil

  • Blitz or mix together the ingredients for the marinade.
    Keep small shitake and oyster mushrooms whole, halve the others. Toss them in the marinade making sure each piece is coated; leave for 30 minutes. Heat your grill (I use the grill setting of my oven) to high and grill the mushrooms for 10 minutes, turning halfway, or until lightly charred, the shitake and oyster mushrooms will take less time than the others so remove earlier.

    Meanwhile, whisk together the ingredients for the dressing. Taste and adjust the seasoning.

    Place your baby leaves in a bowl, add the hot mushrooms, goat’s cheese, walnuts and dressing and toss to coat. Serve immediately...

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