Autumn Salad of Marinated Mushrooms with Herbs & Hazelnut Crumb


Serves 4

10g dried porcini mushrooms

⅓ cup hazelnuts, toasted and roughly chopped 1 tbsp salt flakes

1 tbsp chopped chives

Crusty vegan bread, to serve


1 fresh bay leaf

Thinly sliced peel from 1 lemon

Juice of 1 lemon

1 small garlic clove, crushed

¼ cup sherry vinegar

1 tbsp maple syrup

⅓ cup extra virgin olive oil

500g mixed mushrooms, sliced (we used king brown, Swiss, button, oyster and field mushrooms

To make marinated mushrooms, place the bay leaf, lemon peel, juice, garlic, vinegar and maple syrup in a small saucepan. Season with salt and pepper. Place over low heat and bring to a simmer. Take off the heat, add the oil and set aside for flavours to infuse.

Place the mushrooms in a large bowl. Pour over the cooled pickling liquid and set aside for 15 minutes to marinate.

Mix the dried porcini mushrooms, hazelnuts and salt together. Serve the mushrooms scattered with porcini, hazelnuts and chives. Serve with crusty bread.

Double Mushroom & Smoked Cheddar Bagel Makes 2

4 large field mushrooms

1-2 tbsp extra virgin olive oil, to drizzle

1 cup sourdough breadcrumb­s

½ cup grated smoked cheddar

¼ tsp chilli flakes

2 tsp paprika powder

2 tbsp mayonnaise

1 clove garlic, crushed

2 bagels, halved and toasted

1 mesclun salad

1 small red onion, thinly sliced

1 large oxheart tomato, thinly sliced


⅓ cup mayonnaise

1 small garlic clove crushed

1 tsp Dijon mustard

1 tsp truffle oil

Preheat oven to 200°C (180°C fan forced). Remove the stems from the mushrooms. Place the mushrooms stem side down on a baking tray lined with non-stick baking paper. Drizzle with oil and season with salt and pepper.

Place in the oven and cook for 10 minutes, or until just starting to become tender.

Meanwhile, place the breadcrumb­s, cheddar, chilli, paprika, mayonnaise and garlic in a bowl and mix to combine.

Remove the mushrooms from the oven. Turn and top two with the stuffing. Return to the oven and cook for a further 8-10 minutes or until golden.

To make the aioli, mix all ingredient­s together in a small bowl. Season.

Spread the aioli on the base of the bagels. Top with half the salad leaves, tomato and onion. Top with one plain mushroom, then one stuffed mushroom and extra salad leaves, and sandwich to serve.


You can swap the flavours in the filling. Instead of smoked cheddar and chilli, try feta and dried oregano, or blue cheese and mustard powder. You can also swap the bagels for brioche buns.


Keen to know more about edible fungi? Check out our guide to mushrooms: how to buy, storing tips and three of our all-time favourite mushroom recipes. mindfood.com/how-to-with-mushrooms

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