Button mushrooms have a very subtle flavour while oyster mushrooms have a very slight oyster taste that is enhanced with cooking. Enokis have a long, thin stem and a tiny button cup. They have a unique crunchy texture when eaten raw.
700 g button mushrooms, halved
150 g portobello or Swiss brown mushrooms, thickly sliced
150 g oyster mushrooms, chopped
2 cloves garlic, crushed
1 tablespoon fresh thyme leaves
3 tablespoons olive oil
150 g enoki mushrooms
1 medium red onion, sliced thinly
3/4 cup chopped fresh parsley leaves
1/2 cup chopped chives
2 tablespoons red wine vinegar
salt and freshly ground black pepper
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Preheat oven to 200°C. Mix button, Swiss brown and oyster mushrooms with garlic and thyme in a roasting pan; drizzle with oil. Roast about 20 minutes or until tender. Add enoki mushrooms; roast another 5 minutes.
Place warm mushrooms in a large serving bowl; add onion, parsley, chives and vinegar. Add a little salt and a generous amount of pepper. Toss to combine.
When cooking several varieties of mushrooms together, always add enoki last because they need very little cooking. Freshly ground black pepper brings out the flavour of mushrooms, as does fresh thyme.