Mushroom and Spinach Salad Recipe

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  • Mixed Mushrooms – 250 gms (oyster, black fungus)
  • Button Mushrooms – 120 gms, small
  • Juice of 1/2 Lime
  • Zest of 1/2 Lime
  • Olive Oil – 1/4 cup
  • Garlic Cloves – 2, finely chopped
  • Salt as per taste
  • Ground Black Pepper
  • Baby Spinach Leaves – 125 gms
  • Firm Ricotta Cheese – 60 gms, crumbled


  1. Trim and slice the button mushrooms.
  2. Shred the oyster and black fungus mushrooms.
  3. Place lime zest in a bowl with half the olive oil and keep aside.
  4. Heat the remaining oil in a frying pan.
  5. Add garlic and fry for 20 seconds.
  6. Add the mushrooms and sauté over high heat until tender, approximately 3 minutes.
  7. Remove from the heat.
  8. Whisk lime juice into the flavored oil.
  9. Add salt and pepper.
  10. Pour dressing over the mushrooms and mix well.
  11. Spread the baby spinach leaves on a platter.
  12. Cover with the mushrooms and garnish with the cheese.

Feel free to comment or share your thoughts on this Mushroom and Spinach Salad Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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