Warm Wild Mushroom Salad, Vietnamese Style

Yield: 4 servings · Time: 25 min · Difficulty: Easy

Ingredients

• 250 g mixed seasonal wild mushrooms, sautéed
• 1 carrot, julienned
• 1/2 cucumber, julienned
• Fresh mint and cilantro leaves
• 2 tablespoons lemon juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Chopped toasted peanuts; chili to taste

Simbiosis products used

• Fresh seasonal mushrooms from The Shrooms Bar & Deli (subject to availability)

Preparation

1. Briefly sauté the wild mushrooms in a little oil until lightly browned.
2. Mix lemon juice, fish sauce, and sugar for the dressing.
3. In a large bowl, combine the carrot, cucumber, mint, and cilantro.
4. Add the warm mushrooms and dressing; mix well.
5. Finish with chopped toasted peanuts and chili to taste.
6. Serve immediately, while the mushrooms are warm.

Functional note

This salad takes advantage of the contrast between warm mushrooms and fresh vegetables, a light way to enjoy the abundance of seasonal wild mushrooms during the rainy season, which provide fiber and vegetable protein. Always identify wild mushrooms with an expert or nanacatera before consuming them.

Informational content; does not replace medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.

Related

• More Asian recipes
• Consumption guide