Warm Mixed Mushroom and Asparagus Salad

By sexyswamprat

Ingredients
  • 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

Directions
  1. 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.

  2. 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.

  3. Arrange the watercress on a serving plate. Pile the mushrooms and asparagus in the center.

  4. Bring the raspberry vinegar to a boil in the pan used for the mushrooms. Pour the vinegar over the salad and serve.


Nutritional Facts

Servings
6
Calories
127
Sodium
550mg
Fiber
2g
Carbohydrates Total
6g
Protein
3g
Fat. Total
11g

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