Raw Mushroom & Manchego Salad
Mushrooms topped with lemon, cheese, pine nuts and a honey vinegar dressing!
Posted by Cat Morley
About
I tried this dish at Sea Containers restaurant in London a few weeks ago and have been dreaming about it ever since. I tried to recreate it at home and I'm really happy with my version.
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You Will Need (9 things)
- 250 g Chestnut Mushrooms
- 200 g Manchego cheese
- 50 g Butter
- 1 Lemon
- 2 Garlic Cloves , minced
- 2 tsp Honey
- 4 tbsp White Wine Vinegar
- 50 g Toasted Pine Nuts
- Lemon Thyme
Steps (6 steps, 15 minutes)
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1
Wash and scrub the mushrooms well then slice as thin as possible and place in a bowl. Grate the lemon zest on top.
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2
Melt the butter in a saucepan until it begins to brown then remove from the heat.
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3
Pour the liquid of the butter into a bowl, leaving the frothy butter in the pan. Whisk in the garlic, honey, vinegar and squeeze in the juice from the lemon.
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4
Divide the mushrooms between four plates.
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5
Grate the Manchego cheese on top.
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6
Drizzle on a little of the dressing and top with toasted pine nuts and leaves of lemon thyme.