Sep 11, 2018



Herby mushroom and shaved pecorino salad with rocket

  • Gluten Free

  • Preparation time:15 minutes, plus 4 hours chilling

  • Cooking time:10 minutes

  • Total time:25 minutes, plus 4 hours chilling

Serves: 4


400g small button mushrooms 5 tbsp olive oil 1 lemon, 1 pared strip zest and juice of all 2 bay leaves 2 garlic cloves, crushed small handful flat leaf parsley leaves, chopped small handful mint leaves, chopped 50g pecorino, shaved into shards large handful wild rocket 


1. Put the mushrooms, 3 tbsp oil, lemon zest and juice, bay leaves and garlic in a small saucepan; season. Put over a low heat and simmer gently for about 10 minutes, stirring occasionally, until the mushrooms have shrunk a little. Remove the pan from the heat, cover with a lid and set aside to cool.

2. Stir in the parsley and mint with the remaining 2 tbsp oil. Chill overnight or for at least 4 hours. Before serving, remove the lemon zest and fold through the pecorino shards and rocket leaves. 


Aug 20

That looks delicious and I would love to have a try. Just wondering how did you zest a lemon and other ingredients. I used to zest with a knife but that could cost me some time. Later I was inspired to use a lemon zester that can speed up the zesting work, and it did do a great job by getting fine lemon zest.

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