Warm Vegetarian Mushroom Salad - cooking recipe

Ingredients

7 tbsp olive oil
4 slices white bread, crusts removed and cut into 1 inch cubes
8 None mushroom vegetarian sausages, cut into 1 inch diagonal pieces
4 oz chestnut mushrooms, halved
2 tbsp white wine vinegar
1 tbsp wholegrain mustard
1 tsp sugar
6 cups mixed salad leaves
1/4 cup Parmesan cheese shavings
3 tbsp flat-leaf parsley leaves

Preparation

Heat 3 tbsp of the oil in a large heavy-based frying pan. Add the bread cubes and saute them for 1-2 mins until golden brown and crisp. Remove them with a slotted spoon and set aside. Heat the remaining oil in the pan and cook the sausages for 3-4 mins, turning frequently, until golden brown. Remove them and set them aside.
Add the mushrooms to the pan and cook for 2-3 mins until brown. Remove the pan from the heat and stir in the vinegar, mustard and sugar.
Arrange the salad leaves in a large serving bowl with the mushrooms and sausages and pour over the pan juices. Serve immediately, sprinkled with the croutons, Parmesan shavings and parsley.