VEGAN MUSHROOM MANIA BOWL
Green leaves and spiced wild mushrooms are the best! I am addicted to this absolutely non-boring salad.
Servings 3 small portions
INGREDIENTS
- 200 gr Oyster mushroom
- 125 gr Japanese Brown beech mushroom or shiitake mushroom
- 2 medium Portobello
- 2 cups young spinach
- 1 cup young kale
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 1-2 pinch(es) cayenne pepper
- 10 coriander leaves
- 1 ½ tbsp coconut oil
INSTRUCTIONS
- Dice the onion and chop the garlic. Place in a large frying pan. Set aside.
- Clean the Oyster and Japanese mushrooms and remove the roots. Clean and slice the Portobello. Set aside.
- Clean the young kale and cut it in half and set aside.
- Then add 1 ½ tablespoons of coconut oil to the pan and start cooking onion and garlic over medium heat. Saute for about 2-3 minutes. Add all the mushrooms, cayenne pepper, salt, and fresh ground pepper to taste and fry for about 8-10 min, stirring occasionally.
- Then add the kale to the same frying pan. Fry for 2 more minutes or until tender.
- Meanwhile, in a salad bowl, add fresh young and cleaned spinach leaves.
- And when the sauteed mushrooms and kale are ready, add them to the salad bowl and mix well. Add fresh coriander leaves on top. Serve immediately.