Mushroom & Asparagus Salad with Vinaigrette

Name: Mushroom & Asparagus Salad with Vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 500g flat mushrooms, quartered; 200g Swiss brown mushrooms, ends trimmed; 150g oyster mushrooms, halved; 2 olive oil spray; 1 1/2 tbsps. bunches asparagus, woody ends trimmed, halved lengthways; 1 tbsp. red wine vinegar; 1 olive oil; 1/2 tsp. garlic clove, crushed; 1 small caster sugar; 100g red onion, cut into thin wedges; 2 tbsps. baby rocket leaves; chopped fresh chives

Preheat oven to 160°C. Line a baking tray with non-stick baking paper. Arrange the combined mushroom, in a single layer, on the lined tray. Lightly spray with olive oil spray and season with salt a…

Cook30 min
Total30 min
Serves2
LevelEasy

Dairy-Free Gluten-Free Low-Carb Vegan Vegetarian

Mushroom & asparagus salad with vinaigrette

Ingredients

500g flat mushrooms, quartered
200g Swiss brown mushrooms, ends trimmed
150g oyster mushrooms, halved
2 olive oil spray
1 1/2 tbsps. bunches asparagus, woody ends trimmed, halved lengthways
1 tbsp. red wine vinegar
1 olive oil
1/2 tsp. garlic clove, crushed
1 small caster sugar
100g red onion, cut into thin wedges
2 tbsps. baby rocket leaves
chopped fresh chives

Method

Preheat oven to 160°C. Line a baking tray with non-stick baking paper. Arrange the combined mushroom, in a single layer, on the lined tray. Lightly spray with olive oil spray and season with salt and pepper. Bake in oven for 20 minutes or until the mushroom is tender.
Meanwhile, cook the asparagus in a medium saucepan of boiling water until bright green and tender crisp. Refresh under cold running water. Drain. Whisk together the vinegar, oil, garlic and sugar in a small bowl.
Place the asparagus, onion and rocket in a large bowl. Add the mushroom and vinegar mixture and gently toss until just combined. Taste and season with pepper. Divide the salad among serving bowls and sprinkle with chives. Serve immediately.