Chef's Recipes

Warm salad of mushrooms with many olives

Australian Gourmet Traveller easy recipe for warm salad of mushrooms with many olives by Ben Shewry

By Ben Shewry
  • 10 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print
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.”


  • 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.


Olives are available from
and select delicatessens. They can be substituted with other large green olives.

  • Author: Ben Shewry