Mushroom, black fungus and fennel salad

Cooking Salads Mushroom, black fungus and fennel salad

The fresh flavours of this mushroom, black fungus and fennel salad are guaranteed to impress at your Asian-inspired banquet.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Soak black fungus in a bowl of boiling water for 5 minutes. Drain and set aside.
  2. For the dressing, combine oil, lemon juice and soy sauce in a bowl.
  3. Combine black fungus with fennel, sliced mushroom, baby spinach, spring onion and mint in a bowl. Add salad dressing and toss to combine. Sprinkle with toasted sesame seeds, then serve.

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1 cup shredded dried black fungus
1 small fennel bulb, thinly sliced
120g button mushrooms, sliced
40g baby spinach
1 cup thinly sliced spring onions
1/4 cup mint leaves
Toasted sesame seeds, to serve
1/4 cup extra virgin olive oil
2 tbs lemon juice
2 tbs light soy sauce

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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