This Mushroom Rocket Salad will truly take you to mushroom heaven, the Lemon Thyme compliments the sautéed mushrooms beautifully – dig your fork into deliciousness.
The flavours in this salad pair well with red meats or poultry. A substantial salad that can be made a meal on its own, served with some crusty bread and cheese.
Use this delectable mushroom mix as a filling for tarts with some parmesan cheese melted on top.
LOW CARB SALAD WITH 8.5 g NET CARBS
Mushroom Rocket Salad with Lemon Thyme
For the salad…
- 500 grams mushrooms mix (I used a mix of button, field, Swiss brown and shiitake)
- 1 bunch lemon thyme stalks
- ¼ cup olive oil
- Zest of 1 lemon
- ⅓ cup lemon juice (approximately one large lemon)
- 100 grams baby rocket (arugula)
- Smoked salt and cracked black pepper
For the dressing…
- 4 tbsps olive oil
- 2 tbsps lemon juice
For the garnish…
- ⅓ cup pine nuts (toasted)
- Few stalks of lemon thyme
To make your mushroom mix…
- Clean your mushrooms by filling a bowl with water and immersing them in the water until all the dirt has been removed. Lift them out gently so you don’t disturb the dirt at the bottom, and pat dry with paper towels.
- Cut off the protruding stalk and slice thinly.
- To sauté your mushrooms, heat a heavy-based pan on medium-high heat, add some olive oil, add the sliced mushrooms and lemon thyme and fry them in batches, until golden brown (approximately 10 minutes per batch).
- Add the lemon zest and juice to the mushroom mix, stir until combined and place in a mixing bowl until cooled.
To make your salad…
- Wash your rocket in a colander under cold running water, remove any damaged or wilted leaves, shake. Then either pat dry with a towel or spin dry using a salad spinner. Transfer to your bowl with the mushroom mix.
- Place all the vinaigrette ingredients in a glass jar and shake until well emulsified.
Putting it all together…
- Pour the dressing over the mushroom and rocket mix, season with salt and pepper and toss until well combined.
- Arrange the salad mix onto a salad platter and the toasted pine nuts on top. Serve and Enjoy!
The video in this recipe is courtesy of Everyday Food.
What mushrooms should I choose?
Mushrooms have been eaten for thousands of years and have over 250 different varieties. Most mushrooms produced in Australia are the white button type although there are small amounts of exotic types now grown. Mushrooms are full of micronutrients and are considered a SuperFood
Thes have been broken down to 4 main varieties – white mushrooms, specialty mushrooms, dried mushrooms and truffles
White (Agaricus) Mushrooms
Buttons – also known as champignons, they are the youngest and quite often smallest and are the first stage of growth. The cap of the button mushroom is always tightly closed around the stem. They have a firm, delicate texture and mild flavour that intensifies when cooked and are perfect for salads
Cups – the next stage of growth. As the caps begin to open around the stems, the mushrooms change from being buttons to cups. The texture is firm but their flavour and colour is more intense than button mushrooms.
Flats – The mushroom cap has opened out flat, exposing the rich, dark gills. Flats are a meal in themselves and make an ideal meat substitute. Flats have an intense, robust, almost ‘meaty’ flavour, with a dense, spongy texture slightly softer than cups and buttons.
Swiss Brown – also known as cremini they are closely related to white mushrooms as they are similar in shape and size but have a tan to dark brown colour. A firmer texture than button mushrooms, with less moisture content, so they hold their shape well when cooked. Flavour is deeper and earthier than white mushrooms.
Portabello – essentially a Swiss Brown left longer to grow so it opens out flat, exposing dark, fragrant gills Dense, firm, meaty texture. Deep, rich flavour. Portabella make a tasty burger or toasted sandwich filling. Great stuffed, grilled, roasted or barbecued.
Woodear – also known as Black Fungus & Cloud Ear. They are available fresh in Australia, although usually used dried. Gray-brown in colour and mainly used in Asian cooking. They have a firm, gelatinous texture with very little flavour.
White Jelly – also known as white or snow fungus. Mainly used in Chinese cuisine it has a white jelly like flesh with a rubbery firm texture.
Shimeji – a Japanese variety that grows naturally on fallen oak, beech and elm trees. Only one variety is cultivated and available fresh in Australia. Stems are almost white, with small brown-grey caps that become paler as the mushroom matures. Delicate, mildly sweet, nutty flavour.
Shitake – first cultivated in China before being introduced to Japan where they were cultivated on the shii tree from which their name is derived. Shiitake mushrooms are now grown fresh in Australia. Broad, tan to dark brown umbrella-shaped cap with tan gills and slender stems. Soft spongy, texture with leathery stem and a distinctive aroma. Meaty flavour and texture when cooked.
Oyster – also known as pleurotus, they have a fluted, oyster-shell shape. Numerous species/varieties ranging from pearly-white to yellow, pink, grey-brown and purplish-brown are available in Australia. Oyster mushrooms have a soft texture, with a succulent flesh. Can be eaten raw or cooked. Delicate, subtle flavour and velvety texture which rapidly absorbs other flavours during cooking.
Nameko – is now being cultivated in Australia. The name refers to a sticky substance on the cap of the mushroom which contributes to the unique flavour of this mushroom. Nameko grows in clumps of small mushrooms with a white stem and bright orange to yellow cap.
King Brown – also known asCommon name: King Oyster, King Trumpet, or Royal Trumpet.Part of the oyster mushroom family, this is a new species cultivated in Australia. It has a ‘regal’ stout form, with short gills and thick tender stem. Tender yet dense texture. Rich, robust flavour and remains firm and chewy when cooked.
Enoki- is of Japanese origin and now grown in Australia. Beige to creamy white in colour, with long, thread-like, edible stems topped with a tiny button cap. Firm, crisp texture. Mild, fruity flavour. Can be eaten raw or cooked.
Chestnut Mushrooms – One of the oldest species in the world, first cultivated by the Ancient Greeks. Light brown cap that sits open on the end of a slender, long, creamy-coloured stalk. Firm texture and strong, nutty flavour.
Blewitt – are traditionally grown in a leaf litter in cool-climate forests. Small quantities of commercially grown Blewitts are grown in Australia. Blue, purplish-blue streaked stem, topped with a smooth, light brown to lilac cap. Releases a pleasant aroma when the white flesh is cut. Dense, meaty texture. Powerful, earthy flavour.
Pine Mushrooms – are commonly grown under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture with a full, roasted nut flavour.
Slippery Jacks – a wild variety gathered in forests and found only under pine trees late summer to autumn. Sticky, honey-like substance on the top gives the dark brown cap its ‘slippery’ appearance, with a honeycomb-looking underside. Moist Spongy texture and mild flavour.
You can reconstitute dried mushrooms by soaking for 15-30 minutes in warm water. Drain well and pat dry with a paper towel
Black fungus & white fungus – also referred to as Cloud and Wood. Primarily used to add a special texture to Asian dishes.
Cepe – this is an entire family of wild mushrooms, gathered in the forests of Europe during the northern autumn, then dried and imported into Australia.
Chanterelles- popular edible wild mushrooms from Europe and North America.
Morels- European wild mushrooms with a hollow, honeycomb-like caps and a spongy texture and earthy flavour.
Porcini – one of the most popular of the Cep mushrooms. They have a rich, meaty flavour.
Shiitake – ideal for Asian dishes and are intensely flavoured.
White & Black Truffles – are an edible fungus which is not technically a mushroom. Grows at the roots of specially inoculated oak trees, 5cm–30cm below the ground. Most truffles are imported from the forests of Europe, although black truffle plantations have been established around Australia. Highly perishable; use fresh truffles within 1–2 days of purchase
Resources – The Australian Mushroom Association.