Paleo Asian Mushroom Salad

Serves 4
Preparation time 15 minutes
Cooking time 10 minutes

INGREDIENTS
4 duck eggs (or regular eggs)
2 tablespoons coconut oil
100 g wood ear fungus, * torn into pieces
100 g shimeji mushrooms
150 g oyster mushrooms, sliced
150 g shiitake mushrooms, sliced
sea salt and freshly ground black pepper
2 large handfuls of water spinach * or other greens
100 g enoki mushrooms, separated
80 g water chestnuts, thinly sliced
3 tablespoons finely sliced garlic, fried until crispy
1 tablespoon black and white sesame seeds, toasted

Dressing
4 tablespoons macadamia oil or extra-virgin olive oil
1 tablespoon grated ginger
3 tablespoons tamari or coconut aminos
1 teaspoon grated lemon zest
½ teaspoon dried chilli flakes

METHOD
1 Fill a saucepan with water and bring to the boil over high heat. Turn down to a simmer, carefully add the eggs and simmer for
 7 minutes, or until the eggs are cooked to your liking. Drain and place the eggs in cold water and, when cool enough to handle, peel. Cut the eggs in half and set aside until needed.
2 To make the dressing, combine all the ingredients in a bowl and mix well.
3 Heat a wok or large frying pan over medium–high heat. Add the oil and sauté the wood ear fungus and the shimeji, oyster and shiitake mushrooms in batches for 2–3 minutes, or until tender. Season with salt and pepper.
4 Place the mushroom mixture in a large bowl, then mix in the water spinach, enoki mushrooms, water chestnuts, crispy garlic and dressing.
5 Arrange the salad on a platter, top with the eggs and sprinkle with the sesame seeds.

* Brown and ear-shaped, wood ear fungus are commonly used in Chinese cuisine. Water spinach is also known as morning glory and is popular in South-East Asia. Both are available from Asian grocers.

The Carousel thanks Luke Hines, from The Paleo Way for this recipe