NZ Woman's Weekly

Warm mixed mushroom and chorizo salad

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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