I have decided that there is a “Murphy’s Law” of food blogging. You make a dish and it is awful, yet you take the most fabulous photo of it ever! A photo destined to not be published, since your failures are quietly swept under a rug. Then you make a wonderful dish, a dish that you swear you hear angels singing as you are eating it, and you can’t take an attractive picture of it even though you try 392 times.
Evidence? This Balsamic Mushroom and Goat Cheese Salad from Donna Hay Magazine #50. This was amazing. Beyond amazing. One of those dishes where the output is exponentially greater than the work put into it. Make this. You will not be disappointed. Note: she calls for goat’s curd, which I have no idea what that is, so I just used goat cheese also she called for an assortment of mushrooms, I just used 4 portabellos that I had handy. Also, she tells you to toss the goat cheese, I didn’t, I scattered it on as I served it because cheese must be equally distributed in our house – it’s a rule.
Balsamic Mushroom and Goat’s Curd (or goat cheese) Salad
- 6 field mushrooms, sliced
- 14oz Swiss brown mushrooms
- 2 cloves garlic, crushed
- 4 sprigs oregano
- 1/4 cup olive oil
- sea salt and fresh black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 8 thin slices sourdough baguette
- olive oil for brushing
- 6 ounces baby beetroot leaves (I just used a salad mix)
Preheat the oven to 400. Place the mushrooms, garlic, oregano, oil, salt and pepper on a baking sheet and toss to combine. Roast for 10 minutes. Sprinkle with the vinegar and sugar and cook for an addition 5 minutes or until caramelized. Brush the bread with the extra oil and grill or broil until golden. Scrape the mushroom mixture into a bowl, add the goat cheese and salad leaves. Serve with bread. Serves 4. (or 2 if you love it as much as I did)
This will be my entry for Heart ‘n Soul Blog Hop.
AND for My Meatless Mondays at My Sweet and Savory.
AND for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.