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Creamy Mushroom Salad

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Salad
Cuisine English
Servings 2
This creamy mushroom salad is a delicious combination of crisp spinach, rich and savoury coated mushrooms and chickpeas, and a creamy vegan cashew salad dressing. It’s full of goodness and so easy to prepare, making for the perfect light lunch.
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Equipment

  • Large frying pan
  • Blender (full sized, bullet or immersion)

Ingredients
 
 

For the salad

  • 4 tbsp mixed seeds toasted
  • 1 tbsp cooking oil
  • 500 g mushrooms
  • 1 400g can chickpeas drained and rinsed
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce or tamari
  • ½ tbsp maple syrup
  • 100 g spinach

For the dressing

  • 30 g cashews
  • 3 tbsp oat milk
  • 1 tbsp white wine vinegar
  • ½ tbsp miso
  • ½ lemon juiced
  • 1 tsp dijon mustard
  • 1 garlic clove peeled
  • ¼ tsp sea salt

Instructions
 

  • To begin, soak the cashews in boiling water to soften them whilst you prepare the mushrooms.
  • Add the toasted seeds to the blender and pulse until they form a coarse crumb.
  • Heat the oil in the frying pan over a medium-high heat, then add the mushrooms. Fry, stirring, for 7-8 minutes, until all of the liquid released by the mushrooms has cooked off.
  • Add the chickpeas to the pan, and stir, then sprinkle over the ground seeds, nutritional yeast, soy sauce and maple syrup. Stir well to coat the mushrooms then season with salt and pepper to taste.
  • Remove the mushrooms from the heat.
  • Drain the cashews, then blend them until smooth along with the oat milk, white wine vinegar, miso, lemon juice, dijon mustard, garlic and sea salt.
  • Either serve straight away and enjoy it warm, or let the mushrooms cool for a cold salad later. Serve by portioning the mushroom mixture onto a bed of spinach, then drizzling over the dressing.

Notes

NOTES ON WASHING MUSHROOMS: Don’t wash the mushrooms! The easiest and best way to remove dirt from mushrooms is by using a mushroom brush or a dry paper towel. This cleans off the dirt without causing them to become waterlogged. Washing mushrooms under a tap can cause them to become full of water, making them wet and flavourless when cooked.
STORAGE: You can keep the salad for up to 3 days in the fridge, but I would recommend storing the dressing separately so the salad doesn’t go soggy. You can reuse little jars, or buy some specifically. Make sure the mushrooms are completely cold before putting them with the spinach. If you want a warm salad, you can chuck the mushrooms back into a pan to warm them up, before serving them on top of the spinach and topping with dressing. I wouldn’t recommend freezing any of the components of this salad.

Nutrition

Calories: 540kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 4gFiber: 17gSugar: 12gIron: 6mg
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