Warm Mushroom Salad

Celia Brooks Brown stirs up a sensational warm salad of creamy garlic and mascarpone mushrooms laced with Madeira
By Celia Brooks Brown
Warm Mushroom Salad
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 25 g butter
  • 300 g mushrooms, (Shimeji, King Oyster and Namiko), chopped into large bite sized pieces
  • 3 clove garlic, finely chopped
  • salt, and freshly ground black pepper, to taste
  • 2 sprigs of thyme, finely chopped
  • 3 tbsp madeira
  • 2 tbsp mascarpone

To serve:

  • handful of parsley, chopped
  • 150 g crisp lettuce


1. Heat the butter in a large frying pan and add the mushrooms and garlic. Fry over a moderate heat for about 5-7 minutes, until the mushrooms are beginning to soften.

2. Season to taste with salt and freshly ground black pepper, then add the thyme and the Madeira.

3. Fry for a further 2-3 minutes, until the alchohol has evaporated and the mushrooms are tender.

4. Add the marscapone and stir thoroughly. Adjust the seasoning as necessary.

5. Scatter with parsley and serve immediately on a bed of crisp lettuce.

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