Day 21 of Salad a Day
This salad works best with a variety of mushrooms – think oyster, enoki, shiitake and cremini. You could even use white button mushrooms or portobellos, but cut them into smaller pieces first. The bigger the variety of mushrooms, the bigger the variety of flavour and texture.
The marinating is important to allow the mushrooms time to absorb the flavour of the lemon and ginger. I’ve even turned this recipe into a stir-fry and eaten this salad warm. After marinating the mushrooms, instead of eating straight away, heat up a pan and stir-fry for 3-4 minutes. Serve on its own or add some rice or noodles.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.