Recipe: Warm wild mushroom and goat's cheese salad

By Angela Casley

Add a comment
Warm Wild Mushroom and Goats Cheese Salad. Photo / Babiche Martens
Warm Wild Mushroom and Goats Cheese Salad. Photo / Babiche Martens

Serves 4

• 2 Tbsp olive oil
• 2 cloves garlic
• 500g mushrooms
• 3 sprigs thyme
• 100g goat's cheese
• ¼ cup toasted pinenuts
• Micro greens to garnish

• 2 egg yolks
• 2 cloves roasted garlic,
• 2 Tbsp lemon juice
• 1 tsp dijon mustard
• 300ml sunflower oil
• 1 tbsp boiling water

1. To make the aioli: place egg yolk, garlic, lemon juice and mustard in a blender. Slowly add the oil in a steady flow, until thick and glossy. If too thick, add the boiling water.

2. To make salad: Heat oil in a frying pan, add garlic, mushrooms and thyme. Cook for 5 minutes or until cooked through, turning a couple of times.

3. Serve immediately with the sliced goat's cheese, a sprinkle of pinenuts, microgreens and a dollop of aioli.


- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production bpcf04 at 28 May 2017 05:43:43 Processing Time: 1435ms