13 October, 2016
Marinated Mushroom Salad
Marinated Mushroom Salad
Serves: 4-8
Ingredients:
- 750g mushrooms
- 1 teaspoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 cup chicken stock
- 1 cup bean sprouts
- 1 small red capsicum, diced
- 1 small green capsicum, diced
- 1 red onion, dived
- 1 punnet cherry tomatoes, halved
- 4 mini cucumbers, sliced
- 1/2 long red chilli, de-seeded and finely diced
- 1/2 cup Fresh continental parsley, shredded
Method:
- Cut the mushrooms into equal sized portions, I.e. Halve for button mushrooms or quarter larger mushrooms
- Place all sliced mushrooms in a ziplock bag and add in the oil, balsamic and soy sauce.
- Seal the bag and shake well to even coat the mushrooms
- Allow to sit for an hour in the sealed bag
- Pour the chicken stock into a large saucepan and bring to the boil
- Add in the mushrooms into the saucepan and stir well until well coated in the stock
- Reduce the heat and simmer for 5 minutes or until the mushrooms are soft and tender on the outside stir with some slight firmness in the middle of the mushroom
- Drain the liquid and set aside and place the drained mushrooms aside to cool down
- Place all of the remaining salad ingredients into a salad bowl and combined well
- Add in the mushrooms and lightly toss until combined
- Use some of drained Mushroom liquid to dress the salad to suit your tastes
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is not suitable for the freezer
- Do not throw out the unused Mushroom poaching liquid, set aside or freeze until you make your next risotto or stroganoff
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.