Mushroom salad with silverbeet, blue cheese and walnuts
4/7/2006
Serves 4
Ingredients
| 4 cups | Mushrooms, assorted, washed and sliced if necessary |
| 2 cloves | Garlic, peeled and finely sliced |
| ½ cup | Walnuts, roasted, roughly chopped |
| 3 handfuls | Silverbeet, young leaves, washed |
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp | Butter |
| 1 | Lemon, juiced |
| 1 | Salt & freshly ground pepper, to season |
| 150 g | Blue cheese |
Directions
- Heat pan and add oil and butter (this will become the dressing).
- When bubbling, add garlic and mushrooms, stirring for 10 minutes.
- Add silverbeet, lemon, walnuts and seasoning, being generous with the pepper.
- Serve in bowls with all the juices from the pan and extra lemon wedges.
- Crumble over blue cheese.
Wine Match
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