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You are here > RECIPES :: Vegetarian/Vegetables :: Warm Mushroom Salad

Warm Mushroom Salad

Mushrooms marry well with oil and vinegar. Here we use walnut oil and balsamic.

Serves 6


50g grey and yellow oyster mushrooms
180g mange-tout or sugar-snap peas
2 tbsps light olive oil
2 tbsps walnut oil
1 tbsp balsamic vinegar
Salt and Pepper
30g finely chopped toasted walnuts to garnish



1. Halve any large mushrooms.
2. Trim and halve the mange-tout lengthways.
3. Heat the oil, add the vegetables and fry for 2mins until just softened.
4. Stir in the vinegar, salt and pepper and turn into a shallow, heatproof serving dish. Sprinkle with the nuts before serving.

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