Salad of mixed Asian leaves with pan-fried shiitake

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Salad of mixed Asian leaves with pan-fried shiitake
  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

This easy recipe will only take fifteen minutes to create a warm, garlic and shiitake infused salad.

Featured in
Nutrition information, Salad recipes

Ingredients

  • 1/3 cup (80ml) olive oil
  • 1 tablespoon balsamic vinegar
  • 30g unsalted butter
  • 2 garlic cloves, crushed
  • 500g fresh shiitake mushrooms*
  • 1/2 cup (125ml) beef poaching liquid (see related recipe) or Massel beef stock
  • 2 pkts (100g each) mixed Asian salad leaves

Method

  • Step 1
    Whisk 3 tablespoons of oil with vinegar. Season, then set aside.
  • Step 2
    Melt butter and remaining oil in a large frypan, then add garlic and mushrooms.
  • Step 3
    Cook, stirring, over medium heat for about 5 minutes, until mushrooms start to soften. Add poaching liquid and continue to cook until all the liquid has disappeared.
  • Step 4
    In a large bowl, toss mushrooms together with salad leaves and dressing. Serve immediately.

Nutrition

  • 1058 kj

    Energy

  • 25g

    Fat Total

  • 7g

    Saturated Fat

  • 3g

    Fibre

  • 5g

    Protein

  • 19mg

    Cholesterol

  • 142.66mg

    Sodium

  • 1g

    Carbs (sugar)

  • 1g

    Carbs (total)

All nutrition values are per serve

Notes

* Fresh shiitake mushrooms are from selected supermarkets and greengrocers.

  • Author: Valli Little
  • Image credit: Ian Wallace
  • Publication: delicious.

Source: taste.com.au

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