Warm Mushroom and Endive Salad

Serves 2

You are guaranteed to make this one over and over. It would have to be one of my favourites. It is simple, yet so flavoursome and it presents beautifully. I serve it with fish
and I'll share that recipe with you too.


6 medium or 4 large Field Mushrooms - Available on line
2 large Cloves Garlic, peeled and crushed - Available on line
1 tablespoon Olive Oil - Available on line or Sesame Seed Oil (the oil is optional)
1 teaspoon Worcester or Soy Sauce for each mushroom
Freshly Ground Pepper, to taste - Available on line
3 tablespoons Vegetable Stock
Endive Lettuce, enough for two - Available on line
2 tablespoons Sunflower Seeds, lightly toasted - Available on line

  1. Preheat you oven to 200C/400F
  2. Place the mushrooms in an ovenproof dish, gills upward and spread the garlic over each one.
  3. Spoon the olive oil and Worcester or soy sauce over the mushrooms and sprinkle with the black pepper.
  4. Pour the stock in to the base of the dish and tightly cover with foil.
  5. Bake the mushrooms for about 15 minutes or until they are tender.
  6. Arrange the endive on two serving plates and place the mushrooms on top.
  7. Spoon the pan juices over the mushrooms.
  8. Sprinkle on the toasted sunflower seeds and serve.



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