Taste of nature: Warm Mushroom Salad
Autumn and spring are known as the mushroom picking season. Mushrooms fed by rainwater under the ground come to the surface after the rain and grow rapidly. If you are reading this article in one of these two seasons, you are lucky because we will share a very delicious mushroom salad recipe.
TYPE
Salads
SERVİNG
2
TOTAL TIME
20 MIN.
Ingredients:
● 100 g oyster mushroom
● ¼ lettuce
● ¼ cup soybean sprout
● 2 tbsp pistachio
● 1 clove garlic, minced
● 1 onion, sliced julienne
● 1 red bell pepper, dice
● 2 stem fresh thyme
● 2 tbsp vegan butter
● 1 tsp salt
● 1 tsp pepper
For the dressing;
● 1 tbsp olive oil
● 1 tbsp lime juice
● 1 tsp salt
● 1 tsp fresh pepper
Step by step:
1. Heat 2 tbsp vegan butter on a pan on high heat. Add garlic and onion and sauté for 1
minute. Add mushrooms and fresh thyme; cook both sides for 2 minutes. Turn off
the heat, and add salt and pepper.
2. Toast pistachio on a pan for 2 minutes. Set aside.
3. Wash lettuce and sprout and let them dry.
4. Whisk dressing Ingredients in a bowl.
5. Separate lettuce and sprout to two serving bowls; drizzle dressing to top. Place
mushrooms mixed on top of lettuce irregularly. Sprinkle pistachio and red pepper,
and serve it. Enjoy!
