Marinated Mushroom Salad

Try this marinated mushroom recipe this winter.
Serves: 4
Preparation time: 30 minutes + time for marinating
Cooking time: 5 minutes
You will need:
  • 250g portabellini mushrooms, sliced
  • 100g mini rosa tomatoes, halved
  • 200ml olive oil
  • 100ml white balsamic
  • 30ml lemon juice
  • 2 cloves garlic, crushed
  • 1 large brinjal, sliced
  • 1 packet salad mix (rocket, watercress and baby spinach)
  • 5 baby potatoes, boiled and quartered
  • Sea salt and freshly ground pepper
Here’s how:
  1. Mix the vinegar, oil, garlic, salt and pepper in a large bowl. Stir in the mushrooms and tomatoes and set aside in the refrigerator for at least one hour, stirring every half hour or so.
  2. Heat a grill pan until it is smoking hot and fry the brinjal slices for 2 minutes on each side, or until they have dark grill lines and are soft.
  3. Arrange the salad leaves on a serving plate and add the tomatoes and grilled brinjals.
  4. Sprinkle the marinated mushrooms and tomatoes over the salad and drizzle with marinade.
Hints and tips:
Serve the salad while the brinjals and potatoes are still warm, heat the marinated mushrooms in a pan for a warm salad.
If you don’t have time to marinate your mushrooms, use the marinated mushrooms available at Woolworths.

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