Warm Mushroom Salad

  • Good selection of mixed salad leaves
  • 150 gm smoked turkey rashers
  • 600 gm mushrooms (mixed varieties)
  • 1 garlic clove
  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar; seasoning.

Recipe Info
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Contributor: admin



Grill the turkey rashers until cooked then dice. Thickly slice the mushrooms and fry in a little of the olive oil for 3 minutes. Add the garlic and cook for 2 more minutes. Arrange the salad leaves on plates. Remove the mushrooms from the pan with a slotted spoon and scatter the mushrooms and turkey rashers over the leaves. Add the vinegar to the juices in the pan and boil rapidly for 2 minutes. Season lightly and pour over the salad. Serve immediately.

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