Marinated Mushroom & Couscous Salad with Crunchy Croutons
A delicious salad packed with earthy mushroom flavour with a tang of red wine vinegar and onions and topped with Parmesan crunchy croutons. It’s a satisfying salad for a light meal, starter or side dish. We’ve used a selection of mushrooms, but feel free to stick with your favourite type if you prefer. You can also make a bigger batch of mushrooms and store in the fridge covered in a little olive oil so you have some ready for tasty salads or sandwiches.
Heat a large frying pan until hot. Add 2-3 tbsp oil and when hot add the prepared mushrooms. Don’t stir, just let the mushrooms sit until they begin to caramelise, then turn over and cook the other side until they are golden brown. Lower the heat and add the sliced onion and cook until softened. Season with salt and pepper. Add the vinegar, allow it to bubble and evaporate. Remove the pan from the heat and add 3 tbsp olive oil and leave to cool.
Preheat the oven to 200C/180CFan/Gas6
To make the croutons, trim the crusts from the bread and cut into cubes. Toss the bread in the oil and place on a baking tray. Sprinkle with salt and and bake for 10 – 12 minutes until golden brown. While warm sprinkle with the Parmesan and chopped parsley.
Meanwhile make the couscous according to the instructions on the packet. Fluff with a fork.
To serve, arrange the rocket and couscous across a serving plate. Top with the mushrooms and scatter over the crunchy croutons.
- 5-6 tbsp olive oil
- 1 large flat field mushroom, cut into 1cm slices
- 3 chestnut mushrooms, halved or quartered if large
- handful baby button mushrooms
- 1 tbsp red wine vinegar
- 1 small red onion, finely sliced
- salt and pepper
- 2 tbsp roughly chopped flat-leaf parsley
- 1 x packet Ainsley Harriott Wild Mushroom Couscous
- 30g fresh Rocket leaves
- For the Croutons
- 1 slice thick bread
- 1 ½ tbsp olive oil
- sea salt
- 1 tbsp finely grated Parmesan cheese
- ½ tbsp chopped flat-leaf parsley