Coronation king oyster mushroom salad

Step by Step

Step 1

Preheat the oven to 220°C, gas mark 7. In a large bowl, mix the curry powder and oil together, then add the mushrooms and rub to coat well.

Step 2

Transfer to a large roasting tin and roast for 10 minutes, or until golden. Meanwhile, add the tikka paste to a small nonstick pan and fry for 2-3 minutes. Cool the mushrooms and the paste. Pull the mushrooms into shreds, using 2 forks.

Step 3

To make the sauce, combine the crème fraîche, mayonnaise, cooled tikka paste, curry powder, mango chutney and lime juice. Stir in the apricots, coriander, ½ tsp nigella seeds and ½ the almonds. Fold in the shredded mushrooms. Cover and chill overnight, if liked.

Step 4

When ready to serve, separate the lettuce leaves and roughly tear onto a large serving plate. Spoon on the coronation mixture and toss gently. Scatter with the remaining coriander, almonds and nigella seeds.

Ingredient

Little gem lettuces

2 2
Mayonnaise

100 grams 0.22 lbs
Nigella seeds

1 tsp 1 tsp
Dried apricots

75 grams 0.17 lbs
Toasted flaked almonds

25 grams 0.06 lbs
Coriander

25 grams 0.06 lbs
Mango chutney

2 tsp 2 tsp
Leckford estate rapeseed oil

4 tbsp 2 fl. ozs
British king oyster mushrooms

130 grams 0.29 lbs
Cooks’ ingredients mild curry powder

1 tsp 1 tsp
Essential british creme fraiche

150 grams 0.33 lbs
Tikka masala paste

2 tbsp 1 fl. ozs
Lime

0.5 0.5

Amount Per Serving
	Energy	1031kJ/ 249kcals
	Fat	21g
	Saturated Fat	6,4g
	Carbohydrates	11g
	Sugars	7,8g
	Protein	3g
	Fibre	3g

View nutrition facts

Coronation king oyster mushroom salad

Summary

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Ingredient

Nutrition Facts

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