We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Mushroom salad
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Mushroom salad
Recipe by Anjum Anand
Serves: 6
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
204Kcal
Fat
21gr
Saturates
3gr
Carbs
1gr
Sugars
1gr
Fibre
1gr
Protein
2gr
Salt
0gr
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Ingredients
- 400g mixed mushrooms, such as chestnut, oyster and other exotic mushrooms
- 100g mixed baby salad leaves
- 25g shelled pistachios, chopped
- 2 small shallots, finely chopped
For the tandoori marinade:
- 4 garlic cloves, crushed
- 25g piece root ginger, peeled and finely grated
- ¾ tsp hot or mild chilli powder
- 1 heaped tsp garam masala
- 1 tsp ground cumin
- 3½ tbsp lemon juice
- 7 tbsp olive oil
For the dressing:
- 1½ tbsp cider vinegar, sherry or white wine vinegar
- 4 tbsp olive oil
- ¾ tsp Dijon mustard
Step by step
-
Mix together all the ingredients for the marinade with about 1 teaspoon of salt. Halve the mushrooms or, if they’re large, slice into 2cm slices. I simply tear large oyster mushrooms in half. Toss in the marinade, making sure each piece is coated; leave for 30 minutes.
-
Meanwhile, preheat the grill and whisk together the ingredients for the dressing and season. Grill the mushrooms for 3-4 minutes each side or until lightly charred.
-
Layer the leaves in a serving bowl with the grilled mushrooms. Drizzle over the dressing and toss well to coat. Sprinkle with the pistachios and serve with the shallots alongside for your guests to add as much or as little as they like.