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Vietnamese Inspired Mushroom Salad

Serves 3-4

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

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

Make the dressing first by combining the ingredients.
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.
Chop cucumbers into stick segments. Finely chop chilli. Roughly chop the herbs.
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

Written by TheCarousel

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