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This spicy, roasted mushroom salad is an ideal side-dish with roasts. It is easy to make and the yogurt dressing makes it a real treat with its excellent oil and vinegar ingredients.
Sear the sliced mushrooms on two spoonfuls of rapeseed oil at high heat, in 2 or 3 portions. Don’t do it all at a time to prevent the mushrooms from letting their juice.
When it is done, put it all back into the pan, salt and pepper it and flavour it with thyme.
Blend the yogurt together with the milk thistle oil, the sour cherry balsamico and the hazelnut mustard.
Mix the sauce into the cooled mushroom. To serve, garnish it with some parsley.
