Roast Mushrooms, Eggplant, Feta Salad Bowl & other Mushroom dishes
User Reviews
4.0
3 reviews
Good
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Servings
6
Roast Mushrooms, Eggplant, Feta Salad Bowl & other Mushroom dishes
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Simple to cook, Mushrooms are perfect as a salad, warm or cold as well as an accompaniment. This recipe uses Australian Cup measurements. Serves 6
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Ingredients
- 400 gm Flat mushrooms field or Portabella
- 200 gm Swiss brown mushroom
- 400 gm button mushrooms
- 2 cloves garlic
- 3 tablespoons white miso
- 1 Tablespoon dijon
- 200 ml olive oil
- 60 ml lemon juice or wine vinegar 3 tablespoons
- 1 teaspoon black pepper fresh cracked
- 1 whole eggplant diced into squares
- 200 gm mixed salad carrots, cabbage , spinach, rocket, Kale, flat parsley leaves
- 200 gm feta
- 200 gm ricotta
- 40 ml milk 2 tablespoons
- 2 whole tomatoes cut into wedges
- 50 gm dukka
- 80 ml dressing see the link below for dressing recipe
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Instructions
- Oven 180 C / 350 F
- Mix the Feta, ricotta and milk. Mash with a fork or mix in a blender. Set aside
- Mix the miso, dijon, garlic, lemon juice and pepper and 3/4 of the oil in a large bowl and then toss the mushrooms in this mix till they are coated well.
- Pour the mushrooms onto a baking paper lined tray and bake at 180 C / 350 F for approximately 20 minutes or until soft . Pour into a bowl.
- Toss the diced eggplant in the remaining oil and lay on the tray and roast till soft. about 10 minutes
- Add the eggplant to the mushrooms. Toss well and taste for seasoning.
- Prepare 6 bowls. Spread the feta cheese mix onto the bottom of the bowls.
- Top with salad, quartered tomatoes and mushrooms. Sprinkle with dukkah for crunch and serve with the extra dressing.
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User Reviews
Overall Rating
4.0
3 reviews
Good
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