Eryngii Buddha bowl

Summer Buddha bowl


  • king oyster mushrooms
  • asparagus
  • wild rice
  • lettuce
  • bell pepper
  • cucumber
  • blueberries
  • green peas
  • toasted almonds
  • garlic powder, oil, salt and pepper

For the dressing (blended until smooth):

  • grapeseed oil
  • balsamic vinegar
  • little mustard

Slice the king oyster mushrooms horizontally then fry in a little oil in a hot pan. Season with salt, pepper and garlic powder.

Sauté the asparagus and peas and cook the rice. Slice the remaining raw vegetables.

Arrange the ingredients in small piles in a bowl, scatter the almonds on top and serve with the dressing.