Marinating the mushrooms for a short period allows them to absorb the dressing while still remaining firm. Sliced avocado would also be a nice addition.
Serves: 6
INGREDIENTS
200 grams firm button mushrooms, sliced
2 medium zucchini, ends trimmed
2 large handfuls baby spinach
70 grams whole almonds, roasted
Parmesan cheese for serving
Dressing
¼ cup freshly grated Parmesan
1 clove garlic, crushed
½ cup olive oil
½ teaspoon finely grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
METHOD
Dressing: Put all the ingredients in a food processor and process until thick. Season.
Salad: Place the mushrooms in a large bowl and pour over half the dressing. Gently turn to coat and leave for 10 minutes.
Using a vegetable peeler, thinly shave the zucchini, working your way around the core, which can contain a lot of small seeds. Discard the core.
Add the zucchini, spinach and almonds to the mushrooms along with the remaining dressing and gently toss together. Transfer to a serving platter and top with shaved Parmesan.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.