A week ago there was a late harvest of oyster mushrooms thanks to the soggy start to summer. However at the time of writing this I'm sure there wont be much around, you can substitute the oyster mushroom for another exotic verity. Also you probably think I'm completely bonkers for pairing mushrooms with blueberries but you'll find the fruit flavour of the berries contrast the meatiness of the mushrooms. Which makes a delightful combination when tossed with toasted hazelnuts and blue cheese. This salad is also very easy and quick to prepare which is another reason to give it a go!
400g oyster mushrooms
200g blueberries
200g soft blue cheese
50g hazelnuts
100g chard baby red washed
50ml extra virgin olive oil
1 teaspoon sea salt
Cracked black pepper
METHOD:
Roughly chop hazelnuts and place on baking tray, cook in oven at 180oC for 7 minutes. Place a fry pan over high heat and saute mushrooms in batches with olive oil, salt and pepper till slightly golden. To construct salad you can either make individual portions or one large platter, simply layer the chard baby red, blueberries, mushrooms, blue cheese and hazelnuts then serve.
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