1. Trim any long mushroom stems. Place mushrooms in a non-metallic shallow bowl.
  2. Combine all marinade ingredients in a screw top jar. Shake well and pour half the marinade over mushrooms. Stir to combine. Cover and refrigerate for minimum 8 hours (or overnight), stirring occasionally. Refrigerate remaining marinade.
  3. Cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl. Add mushrooms, eschallots, capsicum, celery, rocket and remaining marinade. Toss to combine. Serve in a shallow serving bowl.

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