The best dishes are the ones which let the produce sing! And this warm mushroom salad is no exception, made with fresh herbs, greens and a variety of mushrooms, topped with a zingy Asian dressing.
There's nothing quite like the satisfaction you get from making a dish using produce grown in your own garden. Bodhi owner Heaven Leigh picks greens and edible flowers from her own backyard, to make a fresh mushroom salad with an Asian-style dressing perfect for winter.
80ml rice wine vinegar 80g brown sugar 1 small red chilli, roughly chopped 1½ tbsp light soy sauce 10ml sesame oil 1 tbsp fresh ginger minced
150g king oyster mushrooms 5 pieces fresh shiitake mushrooms 2 tbsp vegan butter 1 tbsp light soy sauce 1 tbsp lemon juice 150g mixed lettuce leaves from your Vegepod garden (washed and cut into bit size) 3 medium red radish (thinly sliced) 200g Roma tomato (halved) 2 tbsp fresh mint (picked) 2 tbsp fresh coriander (picked) 1 avocado diced
100g mixed nuts and seeds
Handful of edible flowers
Mix all ingredients in a cooking pot, bring to the boil.
Remove from heat and let cool.
Remove the king oyster mushroom ends and cut in bite size pieces.
Remove and discard the stems from the shiitake mushroom and cut the tops into thin slices.
Heat the butter in a frying pan over medium heat.
Add the mushrooms, soy, lemon juice and pepper. Sauté for approx 2 minutes over medium heat.
Add your mixed lettuce, radish, Roma tomato, coriander, mint and avocado in a salad mixing bowl, pour Asian dressing to taste and toss.
Add your sautéed mushrooms on top and garnish with seeds, nuts and edible flowers to serve.