Marinated Roasted Mushroom And Tomato Salad
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
pound small button mushrooms
2 tablespoons olive oil (divided)
2 tablespoons red wine
2 tablespoons water
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon-style mustard
1 pint grape tomatoes or small cherry tomatoes
4 slices bacon, cooked and coarsely chopped
mushrooms in 1 tablespoon olive oil until evenly
coated; sprinkle with salt and pepper to taste.
Place mushrooms in shallow roasting pan on bottom
rack of preheated oven. Roast 15 minutes, until
most of mushroom liquid has been released and
evaporated. Shake pan to turn mushrooms over
and roast another 10 minutes. Remove mushrooms
and set aside to cool.
pan with wine and water then whisk in remaining
1 tablespoon oil, vinegar and mustard to make
mushrooms, tomatoes, bacon and vinaigrette together.
Cover and chill. Allow salad to come to room
temperature before serving.
Makes 8 side-dish servings