As there are many kinds of mushrooms in the refrigerator, I would like to make a mixed mushroom salad. This recipe contains Eryngii, Enoki mushroom, and Shimeji mushroom. Add color with carrots. Spicy salad seasoning to taste as you like.
Orinji Mushroom (Slanted into thin slices) 100 g
Golden needle mushroom (shredded) 100 g
Black and white shimeji mushroom 100 g.
celery (cut into pieces)
1/2 cup carrots, soy lines
paprika, chopped coarsely granular 5-10
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 tablespoon of sugar
1. Wash all the mushrooms thoroughly and drain the water.
2. Put chopped paprika, lemon juice, soy sauce and sugar into a mixing bowl. Stir until the sugar is completely dissolved, add shallots (if vegetarian, do not add) and chopped celery. Mix well prepared.
3. Put water into the pot. Bring it to a boil. Add all the mushrooms and blanch until cooked. Scoop up to drain until dry. Add to the yum mixture. Mix together lightly, taste as you like, put on a plate