Stay with us - this low-fat recipe is a lot tastier than it sounds! Wild mushrooms give an almost meaty flavour to this recipe, and the apple, chicory, walnuts and watercress add terrific texture and bite.


  • Selection of wild mushrooms, about 500g-750g

  • 1 tbsp olive oil

  • 2 Egremont Russet apples, cored and cut into thin slices

  • Handful of walnut halves

  • Leaves from 2-3 chicory, depending on their size

  • 1 bag of watercress

  • For the dressing:

  • 1 tbsp cider vinegar

  • 2 tbsp walnut oil

  • 3 tbsp low fat crème fraiche

  • Flaked sea salt

  • Freshly ground black pepper


  • 1.

    To make the dressing, mix everything together and season with salt and pepper. Loosen with a little water if you prefer a thinner dressing.

  • 2.

    Cut the mushrooms into roughly the same size.

  • 3.

    Heat a frying pan with the olive oil and fry the mushrooms for a couple of minutes. You will be better to do this in batches so as to not over fill the pan, otherwise they will take longer to cook and become watery.

  • 4.

    Add the apple slices and walnut halves, toss around to warm slightly. Season with salt and pepper, and scatter with the chopped parsley.

  • 5.

    Place the chicory leaves and watercress in 4 bowls/plates and scatter over the mushrooms, apples and walnuts.

  • 6.

    Drizzle over the dressing and serve straight away.

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