Warm mixed mushroom salad with rocket and mozzarella on toasted ciabatta

Mushrooms and mozzarella are one of my favourite combinations and in this case, paired with salty prosciutto and zingy rocket, it’s heaven on a plate. I’ve chosen three of my most-loved mushroom varieties here, but if you can’t find them or prefer other kinds, simply replace with your own selection. Photograph by Todd Eyre. Props and styling by Cameron Woodcock.

  • 25 mins cooking
  • Serves 4
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  • 100 gram unsalted butter
  • 80 millilitre extra virgin olive oil, plus extra to drizzle
  • 1 clove garlic, thinly sliced
  • 1 teaspoon grated ginger
  • 150 gram oyster mushrooms, halved
  • 150 gram brown button mushrooms, quartered
  • 100 gram needle mushrooms (also called enoki), trimmed
  • 3 tablespoon chopped flat-leaf parsley
  • 80 millilitre balsamic vinegar
  • 4 long slices ciabatta bread, toasted in a 180°c oven for 6-8 minutes or until crisp
  • 200 gram buffalo mozzarella ball, drained and thinly sliced
  • 8 slice prosciutto
  • rocket leaves, to garnish


  • 1
    Place a large non-stick frying pan on a high heat, add half the butter and half the oil and bring to a sizzle. Toss in half the garlic and half the ginger and stir well then add in the first two types of mushroom and cook for a couple of minutes. Transfer to a mixing bowl and repeat with remaining mushrooms, cooking them until softened and stirring in the parsley. Transfer to the mixing bowl. Gently mix in balsamic vinegar and a pinch of salt and pepper.
  • 2
    Lay toasted ciabatta on a serving plate, arrange sliced mozzarella on top, and scatter with mushrooms. Arrange prosciutto and rocket on top and then drizzle with extra virgin olive oil.

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