Mushroom Salad with Sherry Vinegar and Oregano for the 'shroom lovers

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Mushroom Salad with Sherry Vinegar and Oregano

 

2 cups wild mushrooms, mixed or one variety

5 tbsps. olive oil

1 garlic clove, finely chopped

1 tbsp. roughly chopped fresh oregano

2 tbsps. roughly chopped flat leaf parsley

2 to 3 tsps. sherry vinegar, to taste

sea salt and black pepper

 

For this dish you can use cremini, morels,

chanterelles, pieds de mouton or oyster mushrooms, or

a mixture of fresh and wild.

First pick over the mushrooms for any bits and wipe

with a damp cloth if necessary. Slice the mushrooms up

roughly as needed- chanterelles can be left whole,

oyster mushrooms and morels should have the tough

white stalks removed.

Set a very large frying pan over a medium heat. Add

the olive oil and, when it is hot, add the garlic and

fry for a minute until it begins to colour.

Add the mushrooms and half the oregano and stir well.

Fry for 3 to 5 minutes until the mushrooms are soft (

if you are using field mushrooms as well they will

need 10 to 15 minutes, so add the wild mushrooms

towards the end.

Season with a little salt and pepper and transfer to a

bowl. Add the remaining oregano, the parsley and 2

tsps of the sherry vinegar and toss well. Taste for

seasoning and add a little more vinegar if needed.

Yields 6 to 8 servings.