300g fresh shiitake mushrooms

200g swiss brown mushrooms

300g oyster mushrooms

1 tbsp olive oil

2 garlic cloves crushed

80ml balsamic vinegar

150g mixed salad leaves

½ cup flat-leaf parsley leaves

75g feta, crumbed

Place the mushrooms in a bowl with the olive oil, garlic and ¼ cup of the balsamic vinegar, and toss to coat mushrooms in the mixture.

Heat a lightly oiled char grill over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over.

Place salad and parsley leaves in a bowl with the remaining balsamic vinegar, then toss to combine. Divide the salad among plates, then top with mushrooms and Feta.

Serves 4