Mushroom and Spinach Salad

173

Ingredients:

• 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

Method:

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.