| Type | Per person |
|---|---|
| Energy | 300 kcal |
| Fat | 21 gr |
| of which saturated | 4 gr |
| Carbohydrates | 9 gr |
| of which sugars | 7 gr |
| Fibres | 6 gr |
| Protein | 16 gr |
| Salt | 0.47 gr |
Salad with oyster mushrooms
2 persons
10 - 20 min
With seasonal products
240gr vegetables p.p.
Ingredients
2 persons
| 250 g oyster mushrooms |
| 2 eggs |
| 4 tablespoons sesame seeds |
| 1 tablespoon Japanese soy sauce |
| 2 spring onions |
| 2 tablespoons coriander leaves or parsley |
| approx. 150 g mixed lettuce with rocket |
| 1 red pepper |
| 2 tablespoons oil |
Preparation
1. Wipe the oyster mushrooms clean with a kitchen paper or mushroom brush and tear them in half
2. Halve the red pepper, remove seeds if necessary and chop finely.
3. In a deep dish, beat the eggs with the pepper and 1/2 tablespoon of soy sauce.
4. First dip the oyster mushrooms in the egg and then roll them in the sesame seeds.
5. Heat 1 tablespoon of oil in a large frying pan and fry the oyster mushrooms over a high heat for 3-4 minutes, turning them carefully with a spatula.
6. Slice the spring onions into thin rings.
7. In a bowl, lightly mix half the spring onion and coriander with the lettuce.
8. Divide the salad between 2 deep plates
9. Place the oyster mushrooms on the salad and garnish with the rest of the spring onion and coriander. Whisk together 1/2 tablespoon soy sauce, 1 tablespoon oil and the rest of the chopped red pepper and drizzle over the salad. Enjoy!
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