Pickled Shroom Salad

Pickled Shroom salad

With Pecorino and toasted hazelnuts

Serves 4 - 6

75 minutes

Oven 200 'C

Not too tricky

Ever thought of adding mushrooms to a salad? It’s a good one. In combination with the deep umami flavour of the pecorino cheese, the pickled mushrooms give a surprisingly fresh and complex taste. Finish it off with some nice toasted nuts for da crunch..! I used hazelnuts and regular chestnut mushrooms for this recipe, but go ahead with whatever you can get your hands on easiest.


500 gr mushrooms of choice (I used chestnut)

5 tablespoons red wine vinegar

3 tablespoons olive oil

3 cloves garlic

1 lemon

2 teaspoons of dried thyme

3 teaspoons smoked paprika powder

2 teaspoons onion powder

1 tablespoon agave syrup or other liquid sweetener

small bunch fresh parsley

salt and pepper

100 gr hazelnuts

75 gr pecorino cheese

100 gr field salad or lettuce of choice


Preheat the oven to 200 ‘C and slice or break up the mushrooms in half or leave the small ones whole. We first want to take off the rawness of the mushroom, so place them on a baking dish and roast in the oven for around 5 minutes. Leave to cool down. 

In the meantime prepare the marinade. Into a bowl; add the red wine vinegar, olive oil, finely chopped garlic, zest of the lemon, dried thyme, smoked paprika powder, onion powder, agave syrup and finely chopped parsley. Also add a decent amount of salt and pepper and give everything a good stir. Then add the mushrooms and let them relax in the marinade for at least an hour. Time to prepare other goodness for the rest of your meal. 

When you and your mushrooms are ready, toast the hazelnuts in a pan on medium heat with a bit of olive oil and salt. Then chop coarsely. Plate up with the field salad on the bottom, topped with the pickled shrooms (save the marinade), toasted hazelnuts and pecorino (use a speed peeler for nice thin strips). Finish off with a small drizzle of the marinade. Bon A petit!