Roasted mushroom salad

Roasted mushroom salad

Based on 0 ratings
Jamie Oliver

Jamie Oliver

Contributor

"This is my recipe for roasted mushroom salad with sweet pears, rice, salad leaves, blue cheese, lemon & walnuts from my newest cookbook ONE: SIMPLE ONE-PAN WONDERS."

Difficulty

Easy 👌

Preparation

48 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
4
button mushrooms
1
pears
olive oil
40 g
blue cheese
1 tbsp
walnuts
½
lemon
40 g
radishes
125 g
basmati rice (cooked)
125 g
wild rice (cooked)
40 g
mixed lettuce
red wine vinegar
sea salt
pepper
olive oil (optional)

Utensils

oven, baking dish, knife, cutting board, fine grater, bowl, microwave

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How-To Videos

how-to-cut-a-pear

How to cut a pear

how-to-clean-mushrooms

How to clean mushrooms

Nutrition per serving

Cal399
Fat16 g
Protein13 g
Carb53 g
  • Step 1/2

    • 4 button mushrooms
    • 1 pears
    • olive oil
    • red wine vinegar
    • sea salt
    • pepper
    • 40 g blue cheese
    • 1 tbsp walnuts
    • oven
    • baking dish
    • knife
    • cutting board

    Preheat the oven to 180oC. Peel the mushrooms, saving the peel, and place them in a large roasting tray. Quarter and core the pears, add to the tray and dress with 1 tablespoon each of olive oil and red wine vinegar, then season with sea salt and black pepper. Turn the mushrooms stalk side up, then roast for 30 minutes. Crumble over the blue cheese and walnuts, and roast for another 10 minutes.

  • Step 2/2

    • ½ lemon
    • 40 g radishes
    • 125 g basmati rice (cooked)
    • 125 g wild rice (cooked)
    • 40 g mixed lettuce
    • sea salt
    • pepper
    • olive oil (optional)
    • fine grater
    • bowl
    • microwave

    Meanwhile, finely grate the lemon zest into a bowl, squeeze in the juice, then finely slice and add the radishes. Add a pinch of salt and scrunch to quickly pickle. Heat the rice in the microwave according to the packet instructions, then tip on to a serving platter. Finely chop the mushroom peel and salad leaves, stir through the rice with the dressed radishes, then season to perfection. Sit the roasted mushrooms and pears on top, spoon over any juices from the tray, and serve with a little drizzle of extra virgin olive oil, if you like.

  • Enjoy your meal!

    Roasted mushroom salad

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