Recipe - Mushroom Carpaccio and Walnut Salad

Mushroom Carpaccio and Walnut Salad by Foodland Recipe Kitchen

Preparation Time: 20 Minutes
Serves: 6


  • 200g Swiss brown baby mushrooms, thinly sliced
  • 200g white baby mushrooms, thinly sliced
  • ½ cup roughly chopped walnuts
  • Basil leaves to garnish
  • Place all ingredients in a screw top jar, shake to combine. Check seasoning and adjust if required with salt and pepper.
  • ¼ cup olive oil
  • Juice and zest of 1 large lemon
  • 2 tsp capers, finely chopped
  • 1 tbsp white miso paste
  • 1 tbsp soy sauce


  • Screw Top Jar
  • Jug or Jar
  • Platter


1. Arrange sliced mushrooms in a single layer on a platter, sprinkle with chopped walnuts and basil leaves.

2. Just prior to serving, drizzle some dressing over the mushrooms and serve the remaining dressing in a jug or jar on the side.

3. You can prepare the mushrooms ahead of time, store covered in the fridge and dress when ready to serve.