Vegetarian Warm Exotic Mushroom Salad

Vegetarian Warm Exotic Mushroom Salad


  • 450g mixed exotic mushrooms 
  • 4 tsp olive oil
  • 200g fennel, thinly sliced
  • 1 tsp caster sugar
  • 2 large garlic cloves, finely chopped                                          
  • 2 tsp pine nuts
  • 2 tbsp fresh dill, finely chopped
  • 3 tbsp fresh coriander, finely chopped
  • 2 tbsp fresh lemon juice
  • 120g mixed salad leaves (including rocket)


  1. Heat a wok or large frying pan. Add oil and stir fry fennel until starting to turn brown. Add sugar to caramelize slightly.
  2. Slice the mushrooms, if necessary, and add to the wok to cook lightly for 2 to 3 minutes. Then add the garlic and pine nuts and stir fry for 1 minute. Finally scatter the herbs and lemon juice over the cooked vegetables.
  3. Serve warm on a bed of mixed salad leaves.


  • To ensure that the mushrooms cook quickly and don’t become overcooked, stir fry the vegetables in two batches and keep the first one warm, covered in foil until ready to serve.

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