Thai Mushroom Salad

PREP TIME: 10 Min

COOK TIME: 15 Min

SERVES: 4

  • 250g White Button Meadow Mushrooms – quartered
  • 250g Portabello Meadow Mushrooms – sliced thickly
  • 2 Tablespoons Olive Oil
  • 1 Red Capsicum – sliced
  • 1 Cucumber – ribbons
  • 3 Spring Onions – chopped
  • 1 cup Bean Sprouts
  • ½ cup Fresh Mint – shredded
  • ½ cup Fresh Coriander – chopped
  • 1 cup Crispy Noodles
  • 2 Tablespoons Lime Juice
  • 1 teaspoon Brown Sugar
  • ¼ teaspoon dried Chilli Flakes
  • ¼ cup Olive Oil

Method

  1. Combine all dressing ingredients in a saucepan and heat gently over low heat, stirring until sugar has dissolved. Remove and set aside to cool
  2. Heat 2 tablespoons olive oil in a frying pan and sauté mushrooms for 2 minutes until they just start to soften
  3. To make cucumber ribbons, take a vegetable peeler and carefully slice the cucumber lengthways into long thin ribbons.
  4. When you reach the seeds, turn the cucumber and repeat on the other sides. Discard the core.
  5. In a large bowl place all salad ingredients. Drizzle over dressing and toss gently

MADE WITH

Large Portabello Mushrooms
Large Portabello