Mobile Logo of Great British Chefs

Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress

by Joey O'Hare
  1. Miso roasted mushroom and chestnut salad with pickled red onion and watercress
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

This vegan winter potato salad recipe contains mushrooms, chestnuts, pickled onions and watercress, with a punchy miso marinade adding plenty of umami depth. The perfect dish for a light lunch that's full of fresh flavours in the colder months.

Not feeling this? See related recipes.

This salad is packed with such umami depth. Roasting the mushrooms helps to concentrate their meaty flavour, while the miso and tamari marinade further boosts their delicious intensity. Buy the best miso you can (ideally fresh) and serve this salad warm or at room temperature.

The pickled onion will keep for two months, so if you have time it's a good idea to double or quadruple the batch and keep a jar in the fridge to sharpen up other future salads.

Ingredients

Metric

Imperial

Quick-pickled onion

  • 100g of red wine vinegar
  • 20g of rice wine, (optional)
  • 40g of caster sugar
  • 2g of sea salt
  • 1 red onion, quartered and finely sliced

Salad

To serve

SAVE RECIPE

Method

1
Begin by making the pickled onions. Combine the red wine vinegar, rice wine (if using), sugar and salt in a small saucepan and bring to the boil
  • 2g of sea salt
  • 100g of red wine vinegar
  • 20g of rice wine, optional
  • 40g of caster sugar
2
Once boiling remove from the heat. Add the onion to the hot pickling liquid and allow to cool while you make the rest of the salad
  • 1 red onion, quartered and finely sliced
3
Preheat the oven to 190°C/gas mark 5
4
Place the potatoes in a medium saucepan and cover generously with salted water. Bring to the boil and simmer for 20 minutes or until cooked. Drain and leave to steam dry
  • 400g of potatoes, diced, approximately 2cmx2cm
5
In a mixing bowl, whisk together the miso, tamari and oil to form a roasting marinade. Line a roasting tray with greaseproof paper
6
Toss the mushrooms and chestnuts in the marinade to coat evenly. Transfer to the roasting tray and cook in the oven for 14 minutes, then set aside to cool slightly
7
Toss the potatoes, mushrooms and chestnuts together, making sure to coat everything in the roasting juices
8
To assemble the salad, place a handful of torn watercress on each plate. Scatter over the potatoes, mushrooms and chestnuts, then add some pickled onions and a teaspoon of the pickling liquid. Garnish each salad with chopped parsley and a drizzle of olive oil
First published in 2018
Joey O'Hare

Joey has worked as a chef for ten years, both in London restaurants and in private homes across the UK and abroad. Joey’s latest project, Food with Time, explores ideas of sustainability within the food and farming industries, as well as the importance of a seasonal, veg-centric diet for both the environment and the individual.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

SITES

Great British ChefsGreat Italian ChefsGreat Polish ChefsGreat Spanish Chefs
GBC Studio
© Great British Chefs 2026