ChocolateMousseScoop

Button Mushroom Salad

Ingredients
300g button mushrooms
2 spring onions
2 tbsp chopped flat-leaf parsley
salt and pepper
juice of 1/2 a lemon
2 tbsp extra virgin olive oil
1 tsp coriander seeds
100g chunk sweet potato, about 8cm long, peeled
2 tbsp vegetable oil for frying

Method

Wipe button mushrooms if necessary and, with a sharp knife, cut into 5mm slices. Transfer to a bowl. Trim spring onions, halve lengthwise and then cut into fine slivers by slicing at a long angle. Add the spring onions to the bowl.

Add the parsley, sea salt, freshly ground black pepper, lemon juice and the extra virgin olive oil. Toss to mix.

In a small non-stick frying-pan, toast the coriander seeds until they smell fragrant. Tip into a mortar and pestle and grind to a coarse powder. Toss through mushrooms and taste again for seasoning. The salad should not be at all wet as the oil will continue to soften the mushrooms as the salad sits. Transfer to a shallow bowl.

Cut thin slivers from the sweet potato with a potato peeler. Heat vegetable oil in the small non-stick frying pan and have a plate alongside lined with a doubled thickness of kitchen paper.

Drop slivers of sweet potato into the hot oil and adjust heat to a convincing sizzle. The slivers will take about 3 minutes to cook and crisp. Lift out with a slotted spoon onto the paper and cook another batch.

Surround the mushroom salad with the sweet potato crisps, lightly piled around the edges.