Name: Mushroom Salad with Goat’s Cheese Crouton
Yield: 4 servings
Ingredients: 400 g mixed fresh mushrooms (such as button, Shimeji, Swiss brown, oyster); 3 French shallots, cut in half; ¼ tsp coriander seeds; 2 mesclun lettuce; 3 sprigs of parsley, leaves picked; 4 thick slices of baguette, lightly toasted; 250 g goat’s cheese (ideally the thickness of the baguette), sliced into 4 thick rounds; 1 tbsp red wine vinegar; 3 tbsp extra virgin olive oil; salt and pepper

Mushroom Salad with Goat’s Cheese Crouton

Recipe by Chef Justine Schofield for Everyday Gourmet. Sponsored by White Prince Mushrooms.

Yields4 Servings

400 g mixed fresh mushrooms (such as button, Shimeji, Swiss brown, oyster)

3 French shallots, cut in half

¼ tsp coriander seeds

2 mesclun lettuce

3 sprigs of parsley, leaves picked

4 thick slices of baguette, lightly toasted

250 g goat’s cheese (ideally the thickness of the baguette), sliced into 4 thick rounds

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil

salt and pepper

1

Heat a grill pan over high heat.
Crush coriander seeds in a mortar and pestle, add salt, pepper and olive oil and stir to combine.
Place mushrooms and shallots in a bowl and drizzle over coriander oil.
Grill shallots for 2 minutes then add the mushrooms and grill until charred and softened.
Remove and place in a large bowl to cool slightly.

3

Preheat the grill element in the oven. Place cheese onto the lightly toasted bread and place on a tray and then under the grill. Melt the cheese until golden.

4

Add the lettuce leaves, parsley leaves, vinegar and remaining oil to the bowl of mushrooms and toss.
Arrange mushroom salad into shallow bowls and top with melted goat’s cheese crouton.