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EatSalads

Marinated Mushrooms

By 28/08/2018 No Comments

Day 21 of Salad a Day

Marinated Mushrooms

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.

 

Print Recipe
Marinated Mushrooms
Course Salad
Cuisine Asian
Prep Time 30 minutes
Servings
Ingredients
Course Salad
Cuisine Asian
Prep Time 30 minutes
Servings
Ingredients
Instructions
  1. Place mushrooms in a bowl.
  2. (I used some dried mushrooms and had to soak them for 20 mins before using them)
  3. Add lemon juice and toss until coated.
  4. Add herbs, seasoning and oil.
  5. Coat mushrooms evenly.
  6. Cover and let marinate in the fridge for an hour.
  7. Serve.
Recipe Notes

I used:
25g dried porcini
25g dried mixed forest
100g shiitake
100g enoki
150g oyster
The dried mushrooms had to be placed in hot (not boiling) water for 15 mins before using, then drained then added to the marinade.

 

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.

 

salad a day

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