Warm Mixed Mushroom and Fennel Salad with Walnuts and Tahini Yoghurt

mushroom-saladThe hazelnuts in this salad make it filling enough for a main meal if you serve with some bread, such as rye or pitta.

Ingredients (Serves 2 as a main meal, 4 for light lunch or starter)

400g mixed mushrooms, e.g. king oyster, shiitake, chestnut, shimegi – sliced thinly or broken into strands (depending on mushroom type)
4 large shallots, thinly sliced
2 cloves of garlic (fresh if you can get it), thinly sliced
1/2 large head of fennel, sliced paper-thin
10 strands of fresh thyme
1 tbsp chopped parsely or coriander
100 ml white wine
2 tablespoons olive oil
1 tbsp light soy sauce
1 tbsp maple syrup
Small handful walnut pieces, lightly toasted in a pan
Handful of broad beans (frozen fine), cooked
4 tbsp natural or greek yoghurt
1 tbsp tahini
1 tbsp lemon juice
1) Stir the tahini into the greek yoghurt then add the lemon juice and a pinch of salt. Set aside.
2) Heat the oil and fry the fennel, onions and garlic for a few minutes, stirring to avoid browning. Add the mushrooms and thyme and cook for a further minute, then add the wine and the cover for a few minutes, then remove the lid and cook until the mushrooms are ready.
2) Stir in the soy sauce, maple syrup, parsley, walnut pieces and broad beans. Top with a large spoonful of the yoghurt mix and serve.

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