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Mushroom tartare with Mediterranean salad

Mushroom tartare with mediterranean salad

Mushroom tartare with Mediterranean salad


  • 2 king oyster mushrooms
  • juice of 1 lemon
  • 2 tablespoons of sesame oil
  • coriander

For the salad:

  • 2 avocados
  • 1 mango
  • half a cucumber

To serve:

  • balsamic vinegar
  • toasted almonds

Wash the mushrooms and cut into three horizontally. Fry in a hot pan without oil until golden brown on both sides, then add salt and a little water, cover, and simmer for a few minutes. Remove from the pan and set aside to cool, then cut into small cubes. Drizzle with lemon juice and sesame oil and sprinkle with finely chopped coriander. Place in the fridge to rest.

For the salad, slice the vegetables and fruits into long, thin strips and layer. Pile the mushroom tartare in the middle, drizzle with balsamic vinegar and top with a scattering of toasted almonds. Serve at once.

A delicious and refreshing salad.