800g button mushrooms, trimmed
8 sprigs fresh thyme
100ml olive oil
1 cup raw cashews
1tbs honey
2 tbs sesame seeds
180g semi dried tomatoes
100g baby spinach leaves
1 tbs red wine vinegar
1 tsp Dijon mustard
8 sprigs fresh thyme
100ml olive oil
1 cup raw cashews
1tbs honey
2 tbs sesame seeds
180g semi dried tomatoes
100g baby spinach leaves
1 tbs red wine vinegar
1 tsp Dijon mustard
- Place a large roasting pan in the oven then preheat oven and pan to 220 C fan forced. Add the mushrooms to the hot pan. Add thyme and drizzle over 2 tbs of the olive oil, shake the pan to coat all the mushrooms. Roast mushrooms for 15 minutes or until tender.
- Meanwhile, heat a medium non-stick frying pan over the medium heat. Add 1 tbs oil and the cashews, cook, shaking the pan for 3-4 minutes until cashews are light golden. Add the honey and sesame seeds, toss gently to coat. Remove cashews to a tray lined with baking paper to cool.
- Add the cashews, tomatoes and spinach tot he mushrooms. Combine the remaining 2 tbs olive oil, vinegar, mustard and salt and pepper in a screw-top jar, shake to combine. Pour the dressing over the mushroom salad and toss gently to combine. Serve warm or at room temp with roast turkey, pork or ham.