This mushroom salad is everything you could want in a salad! It’s crispy, so flavorful and just so delicious! It can be easily made vegan too with one little change!
My third salad recipe this month! Yay for lots of summer salads! It was originally going to be a salad every monday but first Covid hit us and then I was sick twice more after that. So it’s just a regular – very yummy! – salad post. But man, this salads packs flavor!! Please, pretty please make it really soon because it’s so super delicious!
Are you a mushroom fan? I know people tend to either love or hate them somehow. I have always loved mushrooms! Except for when I was pregnant, then I absolutely couldn’t STAND them. Funny how that goes. Did you have any weird pregnancy food changes (if you were ever pregnant)? I didn’t really have any except for mushrooms. Took me like two years to like them again but since then, mushrooms and me are good friends again.
When we went to Cape Town in April, we ate a variation of this salad at the famous and very fancy Mount Nelson Sunday Jazz Brunch. It was literally my favorite thing of the whole buffet (despite the waffles, pancakes, fresh fish etc.) I kept going back for more! Of course I have no idea how they actually made it but this is my version of what I remember it tasting like. It’s basically lots and lots of mushrooms fried with rosemary (the smell!!) on top of a bed of lettuce. Topped with sun-dried cherry tomatoes because yum!
The dressing is a mix of olive oil, more rosemary (powdered this time), Aceto Balsamico, salt and honey. You can exchange the honey for maple syrup if you want it to be vegan. The dressing works beautifully here and really elevates the flavors of the salad. And don’t forget the pan-fried sunflower seeds! The added crunch is just what this salads needs on it’s way to perfection. At least in my eyes. I cannot wait to eat this again since my husband basically ate more than his fair share of this bowl. Always a good sign!
Will you make this salad soon? Or how about my Wheatberry & Roasted Vegetable Salad?
Mushroom, Rosemary & Tomato Salad
This mushroom salad is everything you could want in a salad! It's crispy, so flavorful and just so delicious! It can be easily made vegan too with one little change!
Clean the mushrooms and cut them into wedges.
Heat up olive oil in a pan. Add fresh rosemary leaves and fry for one minute.
Peel and chop the clove of garlic. Add to the pan and fry for 30 seconds.
Stir, then add the mushroom wedges. Fry for 20 minutes, stirring after five minutes. After 15 minutes, add salt and fry for five more minutes.
Add mixed lettuce to a bowl together with the fried mushrooms and sun-dried cherry tomatoes.
Heat up a small pan and dry roast the sunflower seeds for 2-3 minutes. Stay close by and stir often to avoid them burning.
For the dressing, mix together olive oil, Aceto Balsamico, salt, ground rosemary and honey. Mix well.Exchange honey for maple syrup for a vegan version.
Pour the dressing over the salad, add the dry-roasted sunflower seeds and mix well. Enjoy!