Vietnamese Inspired Mushroom Salad

Serves 3-4

INGREDIENTS
1 cup Shittake Mushrooms
1 cup of Enoki Mushrooms
2 King mushrooms
2 small cucumbers
handful of bean sprouts
handful crushed peanuts
1/2 small bunch of coriander (cilantro)
1/2 small bunch of Vietnamese mint
1 small chilli
crispy shallots to serve

Dressing
3 tablespoons lemon juice
1.5 tablespoons sugar
2 tablespoons fish sauce
1/2 small chilli (roughly chopped)
1 clove garlic (roughly chopped)

METHOD
1 Make the dressing first by combining the ingredients.
2 Wash and roughly chop all the mushrooms. Lightly sauté the mushrooms with a splash of oil on medium heat (until barely cooked). Set aside and cool.
3 Chop cucumbers into stick segments. Finely chop chilli. Roughly chop the herbs.
4 Toss everything together, dress to taste (I usually use around 2-3 tablespoons of the dressing). Garnish with crispy shallots or extra crushed peanuts.

The Carousel thanks notsolazysundays for this recipe