Curry Wild Mushroom Salad
Prep and Cook Time: 25 minutes
Ingredients
- 2 tbs olive oil
- 1 tbs garlic (minced)
- ¼ cup button mushroom
- ½ cup cremini mushroom
- ½ cup oyster mushroom
- ¼ cup shitake mushroom
- ½ tsp salt
- ½ tsp black pepper
- ½ cup small potatoes (creamers) baked or blanched and cooled
- 1 tbs scallions (chopped small)
- ¼ cup carrots (shredded)
- 1 tbs flat parsley (washed, dried and chopped)
- 1 cup kale packed firm (wash and patted dry) Cut into inch size pieces
- 1 head butter lettuce (rinsed and patted dry) Cut into inch size pieces
- 1 tbs red curry paste
- 2 tsp tahini paste
- 1 tbs date or fig paste
- 1 tbs miso
- 1 to 2 tbs of water
- 1 tbs lime juice
- 1 tbs nama shoyu
- ½ tsp salt
- 1/4 teaspoon black pepper
Equipment Needed
- Mason jar
- Large sauté pan
- Large bowl
Preparation Instructions
Dressing
- Step 1: Place red curry paste, tahini paste, date paste, miso, water, lime juice, nama shoyu and salt and pepper to taste in a mason jar
- Step 2: Shake vigorously
Salad
- Step 1: Heat oil in large sauté pan over medium heat
- Step 2: Add garlic. Cook for 2 to 3 minutes, stirring occasionally
- Step 3: Add the mushrooms. Cook an additional 3 to 5 minutes, stirring as needed
- Step 4: Add salt and pepper. Remove from the stove and allow to cool
- Step 5: In a large bowl place cooled mushrooms and potatoes, scallions, carrots and parsley. Add in the lettuce and pour a little of your dressing into the bowl and toss the salad
- Step 6: Taste and adjust seasoning, if necessary
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