Warm salad of mushrooms with many 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.”
Search for similar recipes...
Warm salad of mushrooms with many olives
Serves
6
Cooking Time
Prep time 10 mins, cook 5 mins
|
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)
|
|
1
|
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.
RECIPE Ben Shewry
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles