3 1/2 oz shiitake mushrooms
5 oz button mushrooms
5 oz oyster mushrooms
1 bunch asparagus
1/4 cup walnut oil
1 bunch watercress, washed and dried
2 tablespoons raspberry vinegar
Clean the mushrooms with a damp cloth. Halve any large ones. Cut the asparagus into 2 inch lengths. Cook the asparagus in boiling salted water until just tender. Plunge into cold water. Drain.
Heat the walnut oil in a large wok or frying pan. Add the button and shiitake mushrooms and stir-fry for 2 minutes. Add the oyster mushrooms and stir-fry for 2 minutes. Add the asparagus and stir to combine. Season with salt and freshly ground black pepper to taste.
Arrange the watercress on a serving plate. Pile the mushrooms and asparagus in the center.
Bring the raspberry vinegar to a boil in the pan used for the mushrooms. Pour the vinegar over the salad and serve.
- Carbohydrates Total
- Fat. Total