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Marinated Mushrooms with Cumin Croutons and Watercress - A delicious salad of marinaded mushrooms

Marinated Mushroom Salad with Cumin Croutons and Watercress

A delicious watercress salad with marianted mushrooms and cumin croutons
Course Salad, Side Dish, Starter
Cuisine vegan
Keyword mushroom recipes, watercress recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 115kcal



  • 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


  • 80 g Bunch of watercress
  • 1 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 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.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


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