Baked Shitake Mushroom Salad
Baked Shitake Mushroom Salad!! Having trouble with ways to make Shitake mushroom delicious and tasty? Here is my secret tip: don’t put salt on the mushrooms before baking, add salt once they are done. Before this tip, I found them rubbery so I would avoid eating them. Then I started experimenting and came up with this simple recipe for lunch or dinner. Use your food weight and food list. 😊Hope you like it!! New Recipe:
Recipe:
Ingredients:
120g Shitake mushrooms with stem off
1/3 cup mixed fresh herbs (cilantro and parsley finely chopped)
1 Tbsp olive oil
Ground fresh peppercorns
Salt
Dry red chilli flakes
Fresh lemon juice
1 tbsp balsamic vinegar for the salad dressing
115 g of mixed vegetables (cucumber, arugula, cherry tomatoes)
Directions:
Heat oven at 375F
1. Cut stems off of the mushrooms
2. In a bowl mix mushrooms, herbs, ground black peppercorns, red chilli flakes, and oil
3. On a parchment covers baking tray place the mushroom mix, making sure to spread them out on the tray
4. Remove from oven and put the mushrooms on the salad and add salt, lemon juice and balsamic vinegar
Enjoy with a piece of rye bread!!