Warm mushroom salad
	Serves 6 This is a great salad for the autumn if you know someone who picks wild mushrooms. If you don't have wild mushrooms use the most flavoursome ones you can find. Serve this salad as a light lunch or a starter.		pink grapefruit salad caesar salad roast vegetable and lasagne salad aubergine salad fennel and orange thai noodle salad pasta and spinach salad warm mushroom salad rocket and risotto salad

	You will need: 50g butter (or vegan marg or olive oil if you want a vegan salad) 100g chopped shallots 1 clove garlic crushed 150g button mushrooms 150g oyster mushrooms 4 flat or portobello mushrooms Fresh oregano (optional) 24 grapes split in half 1 glass of white wine Salt and pepper Salad leaves Croutons	The quantities of mushrooms specified here are enough for about six people but feel free to up the amount as you may want larger salads. Different mushrooms can obviously be used; i have just used the bare minimum. Freshly picked wild mushrooms in the autumn would be perfect Heat the butter in a large frying pan and saute the shallots and the garlic. Add the sliced mushrooms an keep sauteeing until the mushrooms are browned. Half way through add the oregano. Pour in the white wine and throw in the grapes. Simmer over a high heat until most of the wine has boiled away. Meanwhile, toss the salad leaves with a little olive oil and basalmic vinegar. Mix in the croutons and arrange on plates. Season the mushrooms and arrange on the salads. Depending on the size of your frying pan the mushrooms may need to be cooked in smaller batches.
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