Warm salad of king brown mushrooms, asparagus and broad beans

Warm salad of king brown mushrooms, asparagus and broad beans

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2-4
Photographer
Jacqui Melville

Here’s a truly wonderful warm salad with a great cheesy dressing. It should be enjoyed with a good glass of vino, and bread to mop up with after.

Ingredients

Quantity Ingredient
8-10 asparagus spears, woody ends trimmed, stalks peeled up to the tips
175g fresh tiny broad beans, in their pods
80g podded fresh peas
20g butter
50ml olive oil
4 king brown mushrooms, cut in half lengthways
30g gorgonzola, diced or crumbled
1 tablespoon mascarpone
1 large handful mache leaves, washed, (see glossary)
1 french shallot, sliced
1 small handful flat-leaf parsley leaves, washed and chopped

Method

  1. Bring a pot of water to the boil. Cut the asparagus spears in half, so one bit has the tip, the other is just the stalk. Place in a bowl with the broad beans and peas. Add the greens to the boiling water and cook for 1½ minutes. Strain, then set aside.
  2. Meanwhile, heat the butter and olive oil in a frying pan and gently sauté the mushrooms, cut side facing down. Add 150 ml water and cook for 2–3 minutes, or until the mushrooms are tender. Strain the liquid through a sieve, into a small pot, and set aside. Add the mushrooms to the blanched asparagus, beans and peas.
  3. Add the gorgonzola and mascarpone to the musroom liquid and bring to the boil. Once the cheeses start to melt, turn up the heat, stir in another 50 ml hot water to help it all emulsify, then season with salt flakes and freshly ground black pepper.
  4. Add the mâche, shallot and parsley to the mushroom salad. Arrange on a serving platter, drizzle with the hot cheesy dressing and enjoy.
Tags:
salad
salads
vegetables
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