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Warm salad of mushrooms with many olives


You'll need

100 ml chicken stock 40 ml (2 tbsp) extra-virgin olive oil 1 kg wild and cultivated mushrooms, such as pine, slippery jack, chestnut, king brown and portobello, large ones halved or quartered ½ lemon, juice only, or to taste ½ bunch of oregano, leaves picked 100 gm each of Bella Di Cerignola black olives, Bella Di Cerignola green olives, Sant’ Agostino rosy olives and Sant’ Agostino green olives, cheeks removed (see note)

Method

  • 01
  • Combine stock and olive oil in a large saucepan, bring to the boil and add mushrooms. Cover, reduce heat to medium and cook, tossing gently, until just cooked (3-5 minutes). Season to taste with sea salt and lemon juice and toss through oregano leaves. Add olives and serve immediately drizzled with a little of the cooking juices.
Note Olives are available from Oliveria and select delicatessens. They can be substituted with other large green olives.

“This is the way I believe mushrooms should be served – simply, without lots of other flavours competing for attention, allowing the true essence of the mushroom to shine through.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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