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Recipe: Mushroom Lemon and Lentil Salad |

While this may look like a decidedly winter dish, the sharp brightness and freshness of lemon really brings this Mushroom, Lemon and Lentil Salad into summer. It’s a healthy, light and easy salad that is perfect to bring along to your next bbq or summer picnic.

Here I’ve used a mix of portobello mushrooms and button mushrooms, but you can use whatever variety of mushrooms you prefer. The mushrooms are cooked over a high heat and taken on a slightly caramelised flavour. Just be sure not to add salt to the mushrooms while cooking them as this will cause them to release water and will prevent them from caramelising.

There are plenty of ways to dress up this Mushroom, Lemon & Lentil Salad to make it your own. Why not add some crumbled feta, or even better, fry up some haloumi and place it over the top. Don’t like lentils? Try couscous, quinoa or bulgar wheat. I can attest to the deliciousness of a bulgar wheat version, which I had for lunch the other day, along with some chickpeas added to the mix for a bit of protein.

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There are 3 tiers of travel, so the more mushrooms you buy each time you go shopping, the further you could travel!

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400g – $20,000 holiday

There are also 12 luxury weekend getaways and mini breaks to give away over summer.

So each time you go shopping, make sure you have at least 200g of mushrooms on your list, then head to the Power of Mushrooms website and enter your details along with your receipt for your chance to win! Good luck!

Mushroom Lemon and Lentil Salad Recipe | Click for the recipe #vegetarian #vegan

4.7 from 3 reviews
Mushroom, Lemon and Lentil Salad
Prep time
Cook time
Total time
Serves 2 for lunch, or serves 4 as a side dish.
  1. Begin by cooking the lentils. Place the lentils and water in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
  2. Place a large frying pan over a high heat and add 2 tsp of olive oil. When the pan has come to heat add half the mushrooms. Leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the second batch. Reduce the heat to medium low and return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
  3. Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as you're serving.
Don't slice the mushrooms too thinly. You want them to have a bit of substance and also you don't want them to dry out when they are cooked over a high heat.

More great mushroom recipes:

Spaghetti and Mushroom and Quinoa Meatballs {vegetarian}

Mushroom and Quinoa San Choi Bao {vegan and gluten free}

Mushroom Quinoa Burgers with Roasted Garlic and Thyme Mayonnaise {vegetarian}

Mushroom Bouguignon {vegan}

This post was sponsored by Australian Mushroom Growers Association. As always, all opinions are my own.



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