Wild mushroom salad

Wild mushrooms, apples, walnuts, chicory and a creamy dressing make a delicious salad in Jo Pratt's simple yet stylish recipe
By Jo Pratt
Wild mushroom salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 750 g wild mushrooms
  • 1 tbsp olive oil
  • 2 apples, Egremont Russet, cored and cut into thin slices
  • 1 handfuls walnut halves
  • 1 pinches black pepper
  • 2 tbsp chopped parsley
  • 3 heads chicory, separated into leaves
  • 1 bunches watercress, torn into sprigs

For the dressing

  • 1 tbsp cider vinegar
  • 2 tbsp walnut oil
  • 3 tbsp crème fraîche, low fat
  • 1 pinches sea salt flakes and freshly ground black pepper


1. First make the dressing. Mix together the cider vinegar, walnut oil and crème fraiche and season with salt and freshly ground pepper. Loosen with a little water if you prefer a thinner dressing. 2. Cut the mushrooms into roughly equal sized pieces. 3. Heat a frying pan with the olive oil and fry the mushrooms for a couple of minutes. You will be better to do this in batches so as to not overfill the pan, otherwise they will take longer to cook and become watery. 4. Add the apple slices and walnut halves, toss around to warm slightly. Season with salt and pepper, and scatter with the chopped parsley. 5. Place the chicory leaves and watercress in 4 serving bowls or plates and scatter over the pan-fried mushrooms, apples and walnuts. Drizzle over the dressing and serve straight away.

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