Artichoke & White Button Mushroom Salad

It’s still nice and warm weather in South Africa, giving you the best reason to prepare a light salad. A fresh, raw salad is a great meal to have for lunch on a busy day and works just as great as a side for a braai. The Artichoke & White Button Mushroom Salad is an umami flavour powerhouse.

You’ll be surprised to know that you can have white button mushrooms raw and they provide a different flavour to the cooked version. The artichoke hearts are great for adding “meatiness” to your salad without making it heavy. The Artichoke & White Button Mushroom Salad is light enough for a side dish on hot summers day as well as a meal all on its own. We have also included a delicious fynbos gin recipe to pair with the salad, making it perfect for the weekend.

The floral bouquet of Cape Fynbos Gin compliments this fresh summer meal. It’s perfect for a hot summer’s lunch or evening meal. The earthy tones from the mushrooms and the mild lemony taste from the artichokes harmonises and compliments this G&T. The Cape Fynbos Gin’s sweet smoothness works well with the acidity of the dressing, creating an flavorsome pairing. 

Pin

Print

Artichoke & White Button Mushroom Salad Recipe

0 from 0 votes

Recipe by South African Mushroom Farmers’ Association Course: Main, SideCuisine: GlobalDifficulty: Easy

Servings

servings

Prep time

15

minutes

Total time

15

minutes

Ingredients

• 500 g white button mushrooms

• 50 ml apple cider vinegar

• 60 m olive oil

• ¼ red onion, finely diced

• ½ tsp dried chili flakes

• 1 tsp dried oregano

• 1 handful fresh coriander

• 200 g feta cheese

• 1 Mediterranean cucumber

• 100 g radish, sliced

• 1 tin (390g) artichoke hearts

• 80 g mixed baby leaves

• 1 handful pumpkin seeds

• GIN PAIRING

• 50 ml Cape Fynbos Gin

• 150 ml pink tonic water

• Fresh sprigs of local fynbos

Method

• Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle the mushrooms with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper. Roughly chop the coriander and add that along with the red onion to the bowl. Toss well and set aside.
• Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish.
• Drain the artichoke hearts.
• Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.
• Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushroom and veggie mix. Finally crumble over the feta and finish with pumpkin seeds for crunch.
• GIN PAIRING
• Place the gin in the freezer for a few hours to cool before making your salad. Or… Fill a shaker with ice and quickly shake the gin over ice to cool.
• Pour into a coupe and top with pink tonic. Garnish with fresh fynbos.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.