Raw mushroom salad with capers and goat cheese

Serve this quick and flavourful mushroom dish with sourdough for a DIY-bruschetta, or without bread as a light entree or side.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Fresh

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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Ingredients

• 200 g brown button mushrooms
• 1 garlic clove
• salt and black pepper, to season
• 2 tbsp capers, roughly chopped
• ¼ cup finely shredded curly parsley
• 125 ml (½ cup) good extra virgin olive oil
• 60 ml (¼ cup) good quality white wine vinegar
• pinch of sugar
• 60 g soft goat cheese, sliced
• 2 thick slices sourdough, to serve

Instructions

1. Very thinly slice the raw mushrooms and place in a large bowl. Crush the garlic together with a little salt and combine with the capers, parsley, olive oil, vinegar and sugar. Stir well and mix with the mushrooms. Set aside for 10 minutes to marinate.
2. Place the mushrooms on a serving plate with the dressing and top with the goat cheese. Serve with sourdough.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fresh

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G