Project Description

Strawberry & Balsamic Glazed Mushroom Salad
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Servings 4


  • 1 tbsp olive oil
  • 250 g white button mushrooms, quartered
  • 2 tbsp balsamic vinegar glaze
  • 50 g rocket
  • 50 g baby spinach
  • 250 g strawberries, sliced
  • 100 g feta cheese, crumbled
  • Handful fresh basil leaves
  • 50 g pistachios, roughly chopped
  • Salt and pepper, to taste


  • Heat olive oil in a large frying pan.
    Cook mushrooms very briefly until just tender.
    Add them to a bowl with the balsamic glaze.
    Toss to coat well and season with a little salt and black pepper.
     To the bowl add the rocket, baby spinach, strawberries and feta.
    Toss gently to coat.
    Plate salad on desired platter.
    Scatter with basil leaves, chopped pistachios and serve.