This portobello mushroom salad is a meaty, smoky and earthy recipe accompanied by delicate micro leaves, crunchy pistachios and finished off with a lemon parsley vinaigrette. An easy way to serve up a fancy salad for a special occasion!
Preheat the oven at 180°C or 350°F and baste a sheet pan with 1 tbsp of olive oil.
Remove the stem from the mushrooms. Lay the mushrooms skin side down and baste with 1 tbsp olive oil and season with salt and pepper. Place in the oven for 15 minutes.
Roughly chop 20g of pistachios. Leave the other 20g whole.
Crumble the feta.
Wash micro salad and ensure dry before use.
Salad Dressing
Roughly chop parsley leaves and add into a food processor.
Then add olive oil, juice of ¼ lemon, red wine vinegar, garlic clove and salt.
Blitz until well combined.
Assembly
This is an individually plated salad, so repeat this process 4 times.
Drizzle some lemon parsley vinaigrette randomly on the plate.
Place one mushroom, skin side down on one side of the plate.
Place a heap of micro salad on top of the mushroom.
Sprinkle some crumbled feta and whole pistachios on the plate.
Sprinkle some chopped pistachios on top of the mushroom and around the plate.
Season with salt and pepper to taste.
Repeat for the other 3 plates.
Serve.
Video
Notes
If you can’t find portobello mushrooms just look for large mushrooms. You may need 2 per person if this is the case.
You can substitute the micro salad with micro herbs such as chervil, parsley and coriander mixed together. Or you can add some sprouts such as alfalfa, snow pea or mung beans. Essentially, you’re looking for something a little delicate to place on top of the mushroom.
If you don’t want to use vinegar in your dressing, just add more lemon.