Marinated Mushroom Salad with Cumin Croutons and Watercress
A delicious watercress salad with marianted mushrooms and cumin croutons
Servings 4
Calories 115kcal
Ingredients
MARINATED MUSHROOMS
- 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
CUMIN CROUTONS
- 1 slice day old sourdough bread
- 1/2 tbsp olive oil
- 1/2 tbsp cumin seeds
TO SERVE
- 80 g Bunch of watercress
- 1 Chopped red chilli
Instructions
- 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 and leave to cool.
- 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 cooled marinated mushrooms, cumin croutons and enoki mushrooms.
- Sprinkle with chopped chilli and serve.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 115kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 722IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg