Barbecued mushroom salad with hazelnut pangrattato

by Ed Halmagyi


  • 6 flat mushrooms
  • 2 Tbsp mustard seed olive oil
  • salt and pepper
  • ½ celeriac, cut in fine batons
  • 2 egg tomatoes, diced finely
  • ¼ bunch basil leaves
  • ¼ bunch thyme leaves
  • 2 Tbsp hazelnut oil
  • juice 1 lime
  • 2 slices sourdough bread, diced very finely
  • ¼ cup hazelnuts, chopped finely
  • 2 Tbsp butter


1 Drizzle the mushrooms with mustard seed oil, salt and pepper then chargrill over a high heat for 3 minutes each side until softened. Cut into strips.
2 Lightly blanch the celeriac batons for 20 seconds or until just softened, then refresh under cold running water. Combine the mushroom slices, celeriac, tomatoes, and herbs, season lightly, the dress with hazelnut oil and lime juice.
3 Combine the bread pieces, hazelnuts and butter in a frying pan and set over a medium heat. Cook, stirring constantly, until the bread has turned golden brown and the nuts are aromatic. Sprinkle over the salad. Serve.

You may also like