Main content

Field Mushroom Salad


  • 4 Field Mushrooms – cleaned

  • Rocket leaves

  • ½ bunch dill roughly chopped

  • 50g sundried tomatoes – sliced finely

  • Snow peas – roughly chopped

  • 1 tsp minced garlic

  • 1 tsp seeded Dijon Mustard

  • Balsamic Vinegar

  • Olive oil


  • 1.

    Cut mushrooms into 1/3rds

  • 2.

    In warmed frying pan add olive oil and some of the oil from the sundried tomatoes, add mushrooms and when slightly browned add garlic. Take off heat and add sundried tomatoes and show peas.

  • 3.

    In a bowl add rocket and dill then pour over mushrooms and tomatoes and mix.

  • 4.

    Tip: Because you have used some of the sundried tomato oil you need to make sure that what is left in the jar is covered in oil so that it doesn’t spoil. Add some extra virgin olive oil to cover and then reseal the jar.


For more information and recipes from this series, click on the following link

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings