Roasted Mushroom Salad

Ingredients

• 1.1 packet brown mushrooms, medium; can use only brown mushrooms or mix with button
• 2.1 packet button mushrooms, whole or halved
• 3.60 millilitre olive oil, for roasting
• 4.80 millilitre balsamic vinegar, for roasting
• 5.salt and pepper, to season
• 6.10 millilitre dried oregano, for roasting
• 7.60 millilitre pine nuts, toasted at 160ºC for 10 min; or use almonds or pumpkin seeds
• 8.Parmesan, shaved; or Pecorino; added at the cold end

Method

1. 1.Heat oven to 180ºC. Roast mushrooms with oil, balsamic vinegar, salt, pepper and oregano for 30 minutes or until mushrooms are soft.
2. 2.Place in a bowl, pour over all ingredients from roasting pan and allow to cool.
3. 3.Toast pine nuts in oven at 160ºC for 10 minutes. (Can substitute almonds, pumpkin seeds.)
4. 4.Arrange mushrooms on a platter. Top with shavings of Parmesan or Pecorino, and pine nuts.

Notes

• Card note: 'CAN [MAKE] 4 days ahead & keep in fridge.'
• Card note: 'EXCELLENT' — a tried and trusted recipe.
• Add cheese at the very end (after dish cools) so it doesn't melt.
• Serving suggestion: 'LONG FLAT PLATE.'