NZ Woman's Weekly

Warm mixed mushroom and chorizo salad

  • Meal Type

  • Servings

  • Courses


Use an interesting mix of mushrooms for this satisfying salad. Serve with some crusty bread for supper, or use as a side dish with grilled meats.

  • 2 tbsp olive oil
  • 2 small red onions,
  • sliced into thin wedges
  • 2 cloves garlic, sliced
  • 2 chorizo sausages, sliced on the angle
  • 350g mixed mushrooms, slice the bigger ones
  • 130g mixed salad leaves
  • 12-14 pitted olives, halved
  • 50g feta
  • 2 tbsp chopped flat leaf parsley


  • ¼ cup olive oil
  • 1 tsp wholegrain mustard
  • 1 lemon, zest and juice
  • 1 tbsp honey
  • Cracked pepper and sea salt.

1 Heat the oil in a large frying pan and saute red onions, garlic and chorizo slices for 3-4 minutes until the onions have softened and the chorizo is golden.

2 Add the mixed mushrooms and toss to coat. Cook for 4-5 minutes until the larger mushrooms are tender. Season well and set aside.

3 Arrange the salad leaves on individual plates or a platter. Top with the warm mushrooms and dot with olives and crumble over feta.

4 Sprinkle with parsley and drizzle over dressing. For dressing, combine all ingredients in a jar and shake well.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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