Marinated mushroom salad recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 212 calories / serving
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Spruce up your boring salads with some harissa-marinated forestiére mushrooms, or other wild mushrooms of your choice. Pair this tasty salad with sourdough croutons and crisp salad leaves. This salad features a lively citrus dressing, making this a substantial main meal for lunch or dinner.

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.
  2. Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.
  3. Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.
  4. Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.

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  • Ingredients

  • For the salad

  • 2 tbsp olive oil
  • 1 heaped tsp harissa spice mix
  • 250g (8oz) forestiére mushrooms, wiped clean
  • 40g (1 1/2oz) blanched almonds
  • 3 slices day-old sourdough bread, torn into bite-sized pieces
  • 100g (3 1/2oz) baby leaf rocket salad
  • 150g (5oz) cherry tomatoes, quartered
  • 1/2 small red onion, thinly sliced
  • For the citrus dressing

  • 2 tbsp extra virgin olive oil
  • juice and finely grated zest of 1 small lemon
  • ½ tsp cumin seeds
  • Energy 880kj 212kcal 11%
  • Fat 15g 21%
  • Saturates 2g 9%
  • Sugars 3g 3%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 13.8g Protein 6.1g Fibre 3.3g


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