Salad, Main or Side Dish? It Could be All Three!

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Make Salad, Main or Side Dish? It Could be All Three!

Grilled mushrooms, pickled onions and tomatoes, baby spinach and wonderfully exotic spices will carry you away to another land!

Grilled Mushroom Salad with Pickled Vegetables

(Tandoori Krumb)

Serves 4

Total time:  60 minutes plus 10 days pickling time

Ingredients

Portobello Mushrooms

3 portobello mushrooms, quartered and stalks removed

1 tbsp of cream cheese

1 tbsp of Greek yogurt

1 tbsp of double cream

1/4 tsp ground cardamom

1/4 tsp ground mace

salt

Shiitake Mushrooms

10 shiitake mushrooms, halved and stalks removed

1/2 bunch of fresh coriander/cilantro (same thing)

1/4 bunch of mint

1 handful of baby spinach

1 green chilli

1/2 lime, juiced

2 tsp vegetable oil

1 tsp ground cumin

salt

Oyster Mushrooms

10 oyster mushrooms

2 tbsp of Greek yogurt

2 tsp vegetable oil

1/2 tsp turmeric powder

1/2 tsp paprika

1/4 tbsp of fresh ginger

1/4 tbsp of garlic paste

1/2 tsp garam masala

salt

Pickled Onions

4 small white onions, peeled and sliced or pearl onions, peeled

1 small beet, peeled and diced

8 fl oz of white vinegar

4 baby plum tomatoes

1 handful of fresh coriander/cilantro

2 tbsp of olive oil

Preparation

Pickled Onions

Pour the vinegar into a clean glass jar and add the onions and beets. Seal, then leave in a cool place to pickle for a minimum of 10 days.

Mushrooms

Wash all of the mushrooms and leave to drain thoroughly. Blanch the Portobello and shiitake mushrooms in boiling water, then drain and let cool.

Make each of the three different mushroom marinades separately by combining the all the ingredients, except the mushrooms, into a blender and blending till smooth. Pour each of the marinades into three (3) separate bowls and add the coordinating mushroom into its marinade and let set to marinate for 30 minutes.

Thread the mushrooms onto  skewers and grill for 2 minutes or until gently browned. Alternatively, place the mushrooms on a wire rack with a tray beneath and grill for 2-3 minutes or until lightly browned

Plating/Presentation

Place a few baby spinach leaves into a shallow salad bowl or plate. Add 2 to 3 of each grilled mushroom and drizzle with olive oil. Sprinkle with slices of pickled onions and beets, quarters of baby plum tomatoes and sprigs of fresh coriander/cilantro.

Serve warm.

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