Mushroom Carpaccio and Walnut Salad by Foodland Recipe Kitchen

Preparation Time: 20 Minutes
Serves: 6

Ingredients

• SALAD
• 200g Swiss brown baby mushrooms, thinly sliced
• 200g white baby mushrooms, thinly sliced
• ½ cup roughly chopped walnuts
• Basil leaves to garnish
• DRESSING
• Place all ingredients in a screw top jar, shake to combine. Check seasoning and adjust if required with salt and pepper.
• ¼ cup olive oil
• Juice and zest of 1 large lemon
• 2 tsp capers, finely chopped
• 1 tbsp white miso paste
• 1 tbsp soy sauce

Equipment

• Screw Top Jar
• Jug or Jar
• Platter

Instructions

1. Arrange sliced mushrooms in a single layer on a platter, sprinkle with chopped walnuts and basil leaves.

2. Just prior to serving, drizzle some dressing over the mushrooms and serve the remaining dressing in a jug or jar on the side.

3. You can prepare the mushrooms ahead of time, store covered in the fridge and dress when ready to serve.