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Recipe for :

Marinated Roasted Mushroom And Tomato Salad

This 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.

Being 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.


1 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

  • Toss 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.
  • Deglaze pan with wine and water then whisk in remaining 1 tablespoon oil, vinegar and mustard to make vinaigrette.
  • Toss mushrooms, tomatoes, bacon and vinaigrette together. Cover and chill. Allow salad to come to room temperature before serving.

Makes 8 side-dish servings

Martin James