Warm salad with spinach and oyster mushrooms
4 servings
20 minutes
Warm salad with spinach and oyster mushrooms is a gastronomic creation inspired by Italian cuisine, where freshness meets rich umami notes. The oyster mushrooms sautéed with garlic and soy sauce acquire a tender texture and deep flavor, complemented by crunchy soybean sprouts. Mini spinach adds lightness and freshness, while the nut sauce gives the salad an exquisite creamy touch. The finishing touch is sesame seeds that add a subtle nutty crunch. This salad is perfect for those who appreciate warm appetizers and a harmonious blend of healthy ingredients. It can be served as a standalone dish or as an elegant side to fish or chicken.
1
Fry oyster mushrooms and soybean sprouts in vegetable oil with garlic and soy sauce.
- Oyster mushrooms: 180 g
- Soybean sprouts: 60 g
- Garlic: 8 g
- Soy sauce: 2 tablespoons
- Vegetable oil: 1 tablespoon
2
Place fried mushrooms and soybean sprouts on the plate, then add mini spinach.
- Oyster mushrooms: 180 g
- Soybean sprouts: 60 g
- Baby spinach: 120 g
3
Dress the salad with nut sauce and sprinkle sesame seeds on top.
- Nut sauce: 120 g
- Sesame seeds: 1 teaspoon
