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Asian Mushroom Salad

Asian Mushroom Salad

Asian mushrooms have the most wonderful texture. We team them up with fresh, crunchy lettuces, onions and cucumber with a light soy dressing to make a truly vegetarian delight.

STOCK LEVEL

CUT OFF TIME

NUMBER OF SERVES

Disclaimer: Our kitchen also processes ingredients with gluten, meat, nuts, egg and dairy.
Cost per head:$3.66
Total:$22.00
Asian Mushroom Salad

Cooking Time

10 Minutes

Prep Time

5 Minutes

Flavour Profiles

Sightly sweet and sour, nutty, bright, fresh

WHAT WE PROVIDE

1 cucumber Mint leaves 1 cos lettuces Seasonal mushrooms 1 red onion Roasted peanuts, crushed Soy dressing Wood ear mushroom

FROM YOUR PANTRY

Olive oil Salt and pepper 1/4 cup vinegar

EQUIPMENT

Standard kitchen tools Non-stick fry pan or a grill

METHOD

1

Peel and cut onion into small wedges. Add into a bowl with ¼ cup of vinegar, mix well and leave aside for at least 10 minutes.

2

Half the cucumber lengthwise then slice. Chop the cos lettuce into bite size pieces.

3

Cut the wood ear mushroom to bite size pieces, leave aside. Slice the seasonal mushrooms, in 5mm thick. Add a pinch of salt and pepper, drizzle with 1 teaspoon olive oil to the mushrooms. 

4

Heat a non-stick fry pan or a grill on high heat. Fry the mushroom until they soften and slightly golden.

5

Combine all ingredients in a bowl, except the peanuts. Spoon over the dressing and toss well. Place on a platter and sprinkle with peanuts to serve.