Alive and Cooking

Field Mushroom Salad

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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


Cut mushrooms into 1/3rds

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.

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

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.


Field Mushroom Salad