Marinated Mushroom Salad with Cumin Croutons and Watercress
A delicious watercress salad with marianted mushrooms and cumin croutons
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people as a side, 2 as a main
- 150 g baby chestnut mushrooms
- 50 g shimeji mushrooms
- 25 g enoki mushrooms
- 1 tbsp olive oil
- 1 clove garlic , peeled and finely chopped
- 1 tbsp chopped fresh parsley
- 1 tbsp cider vinegar
- Black pepper
- 1 slice day old sourdough bread
- 1/2 tbsp olive oil
- 1/2 tbsp cumin seeds
- Bunch of watercress
- Chopped red chilli
Preheat the oven to 180C
Wipe the chestnut and shimeji mushrooms.
Heat the olive oil gently in a frying pan.
Add the whole baby chestnut mushrooms and sauté for 5 minutes until just cooked, add the shimeji and cook for a further 4 minutes.
Add the garlic and cook for a further minute before adding the cider vinegar, chopped parsley and a generous grind of black pepper.
Remove from the heat.
Cut the sourdough into cubes and toss with the olive oil and cumin seeds, spread evenly on a baking sheet.
Roast in the preheated oven for 10 -15 minutes until crisp and brown.
Cook the enoki mushrooms in a dry frying pan for 1 - 2 minutes until just browned.
Line a bowl with the watercress, top with the marinated mushrooms, cumin croutons and enoki mushrooms.
Sprinkle with chopped chilli and serve.