Servings
Font
Back
0 from 3 votes

Roast Mushrooms, Eggplant, Feta Salad Bowl & other Mushroom dishes

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

Servings: 6

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

Instructions

    Cup of Yum
  1. Oven 180 C / 350 F
  2. Mix the Feta, ricotta and milk. Mash with a fork or mix in a blender. Set aside
  3. 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.
  4. 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.
  5. Toss the diced eggplant in the remaining oil and lay on the tray and roast till soft. about 10 minutes
  6. Add the eggplant to the mushrooms. Toss well and taste for seasoning.
  7. Prepare 6 bowls. Spread the feta cheese mix onto the bottom of the bowls.
  8. Top with salad, quartered tomatoes and mushrooms. Sprinkle with dukkah for crunch and serve with the extra dressing.