Marinated Mushroom Salad with Cumin Croutons and Watercress

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people as a side, 2 as a main
Author Chris @thinlyspread



  • 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


  1. Preheat the oven to 180C
  2. Wipe the chestnut and shimeji mushrooms.
  3. Heat the olive oil gently in a frying pan.
  4. Add the whole baby chestnut mushrooms and sauté for 5 minutes until just cooked, add the shimeji and cook for a further 4 minutes.
  5. Add the garlic and cook for a further minute before adding the cider vinegar, chopped parsley and a generous grind of black pepper.
  6. Remove from the heat.
  7. Cut the sourdough into cubes and toss with the olive oil and cumin seeds, spread evenly on a baking sheet.
  8. Roast in the preheated oven for 10 -15 minutes until crisp and brown.
  9. Cook the enoki mushrooms in a dry frying pan for 1 - 2 minutes until just browned.
  10. Line a bowl with the watercress, top with the marinated mushrooms, cumin croutons and enoki mushrooms.

  11. Sprinkle with chopped chilli and serve.