Mediterranean Wild Mushroom And Lentil Salad Recipe - With Wine Match

An easy to prepare mid-week supper on its own or as a side-dish with meat, this warm salad has plenty of gutsy flavours which need a supple, silky red with soft tannins.
Ingredients
450G MIXED WILD MUSHROOMS, SLICED

60ML OLIVE OIL

2 CLOVES GARLIC, CRUSHED WITH PRESS

1/4 TSP SALT

340G GREEN LENTILS, COOKED
1 CUP PARSLEY, CHOPPED

1/4 SMALL RED ONION, VERY THINLY SLICED

160ML BALSAMIC VINAIGRETTE

2 HANDFULS ROCKET LEAVES

175G BLUE CHEESE, FOR SERVING, OPTIONAL

Recipe Method

1. Toss mushrooms with olive oil, garlic, and salt. Roast on large baking sheet at 220°C/450°F/gas mark 8 for 20 minutes or until crisp.


2. Toss lentils with mushrooms, parsley, red onion, and balsamic vinaigrette.


3. Serve topped with the rocket and slices of blue cheese, if liked.



Wine Match

A silky light bodied red would be the way to go as a pairing for our Mediterranean Wild Mushroom and Lentil Salad recipe. We'd suggest a Pinot Noir from Chile perhaps.


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