Plum and Mushroom Salad

An unusual autumnal salad.

Autumn provides us with an abundance of fruits and vegetables. Last year, there was a bumper crop of plums; and, while one never tires of plum cake, it is interesting to delve into savoury options (and forage for mushrooms too).

This salad is a variation on a roast vegetable salad. Perhaps as important as the flavour is that it looks spectacular.

The red onions caramelise slightly while cooking with the sugary plums and the mushrooms (I used chestnut mushrooms here, a mix is interesting) and rosemary provide the savoury accent. It is a great accompaniment to any roast, game, lamb or a nut loaf; and it is delicious with a strong cheese and a green salad. The quantities below are a guide only, with the proportions very much being at the cook’s discretion.

Diets for which Plum and Mushroom Salad are suitable:

Diabetic, Dairy Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cooking: 20 mins | Serves: 4 as a side dish

8-10 plums
4 red onions, medium
12 + mushrooms, medium sized
2 sprigs rosemary
1 tbsp olive oil
1 tsp black pepper, cracked

Method

PREHEAT oven @ 180 C/350 F/Gas 4.
CUT plums in half and remove stone (cut into 1/4s if large).
SKIN the onion and quarter.
MIX all ingredients in baking tin.
ROAST 20 minutes, tossing once or twice to prevent onion from browning on the corners.

Serve

– Warm
– An elegant appetiser.

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