Colourful salad with king oyster mushrooms
- 2–3 king oyster mushrooms
- half a red cabbage
- 2 carrots
- a handful of blackberries
- juice of 2 lemons
- 2 cloves of garlic or garlic powder
- fresh coriander or parsley
- oil, salt and pepper
Thinly shred the red cabbage and combine with the coarsely grated carrots. Season with salt and sprinkle with lemon juice and the finely chopped herbs.
Make a marinade from the crushed garlic or garlic powder, salt and oil. Cut the mushrooms into slices half a centimetre thick and brush both sides of each slice with the marinade. Fry in a non-stick pan without oil.
Arrange the slices of fried mushroom on the cabbage salad and serve topped with blackberries.
A light and healthy vegan meal.