Mushroom salad.

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I’d never had mushrooms in a salad before. I had a bunch left over from some fried noodles and scrambled eggs that I made earlier in the week, so I looked on Google Images at the most appetising pictures and recipes and put in what I wanted out of what I had. I mainly adapted from this recipe.

Ingredients:

  • 4 sliced mushrooms
  • 1 large tomato cut into smallish pieces
  • 1/4 cup of chopped coriander
  • 1/2 onion finely chopped
  • 1/2 teaspoon chili flakes (or more or less depending on your taste)
  • 1 teaspoon lemon juice
  • 1 tablespoon butter
  • Salt (and pepper if you desire it)

Method:

  1. Heat a fry-pan over low heat and add the mushrooms and cook for 8-10 minutes with the butter.
  2. Add a sprinkle of salt then continue stirring and cooking mushrooms until soft and brown.
  3. Combine onion, coriander, chili and a sprinkle of salt (and pepper if you want) and mix well.
  4. Remove mushrooms from fry-pan into bowl and mix with all other ingredients.

Notes:

  • Can be eaten cold (which I also did because as I typed up this post the mushrooms lessened in warmth).
  • I can imagine it tasting good in a sandwich or wrap with some grated tasty cheese.

If you try this recipe let me know what you think in the comments! 🙂

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4 thoughts on “Mushroom salad.

  1. I swear, if I come to this blog ONE MORE TIME and this MUSHROOM WHATEVER post is the first thing I see on it I will never ever EVER visit this blog again.

    ever

    UPDATE ALREADY.

    1. I apologise for my extended hiatus from WP. I am so flattered that you are interested in reading more from me. Don’t deny your love for mushroom salad though, Rae. Embrace it.

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