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 adds to the savoury accent. It is a great accompaniment to any roast meat or a nut loaf. Alternatively try it 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.
Ingredients
Preparation: 10 mins Cooking: 20 mins Serves: 4 (side)
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 the 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 the onion from browning on the corners.
Serve
Warm
