Mushroom Bonanza Salad

Name: Mushroom Bonanza Salad
Yield: A Fungal Indulgence for 4
Ingredients: 180 g/6½ oz. scant 1 cup long-grain brown rice; salt; 100 g/3½ oz. scant ½ cup butter (or vegetable ghee); 100 g/3½ oz. scant ½ cup butter (or vegetable ghee); 100 g/3½ oz/1 cup flaked (slivered) almonds, toasted; 100 g/3½ oz/1 cup flaked (slivered) almonds, toasted; 75 g/2¾ oz rocket (arugula); 75 g/2¾ oz rocket (arugula); big handful of fresh parsley, chopped; big handful of fresh tarragon, chopped (or use 2 tsp.dried); juice of 1 lemon; 1 tsp ground coriander; 1 level tsp ground turmeric; 4 garlic cloves, minced; oil, for frying; 450 g/1 lb.assorted mushrooms (e.g. 150 g/5½ oz.each of oyster, shiitake, chestnut/cremini)*, wiped and roughly chopped (if large); 450 g/1 lb.assorted mushrooms (e.g. 150 g/5½ oz.each of oyster, shiitake, chestnut/cremini)*, wiped and roughly chopped (if large); 450 g/1 lb.assorted mushrooms (e.g. 150 g/5½ oz.each of oyster, shiitake, chestnut/cremini)*, wiped and roughly chopped (if large); 450 g/1 lb.assorted mushrooms (e.g. 150 g/5½ oz.each of oyster, shiitake, chestnut/cremini)*, wiped and roughly chopped (if large)

Preparation info

A Fungal Indulgence for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Mr Shopkeeper loves mushrooms. On the rare occasions he is allowed to do the shopping, he always comes back with several packs of funky ‘shrooms’ and an expression of childlike glee on his face. Unfortunately, his love of exercise is not commensurate with his love of cooking, else he could have gone foraging for them. It has, however, never been easier to buy exotic fungi in the supermarkets.

Ingredients

Salad
Vegan
Gluten-free

Ingredients

Method