Mushroom Salad

Cooking time: 10 minutes

Serving: 4 person

This recipe is perfect for side dish, can either be serve hot and cold. I also use it as a toastie toppings.

Ingredients:

200 g Oyster Mushroom 100 g Brown Mushroom 100 g Fresh Green Beans in pods 5 g Chilli optional 20 g Garlic 1/2 Lemon 5g Bell pepper 10 g Unsalted butter Olive oil to pan fry Salt and Pepper to taste Extra Virgin Olive Oil 1 tsp Sesame oil

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Preparations

1. Clean mushrooms separately by rinsing through running water.
2. Avoid soaking in water.
3. Drain then dry with paper towels.
4. Prepare the mushroom for slicing, emincer brown mushroom and tear the oyster mushroom to 4-6 pieces for big ones 2 for small size mushroom.
5. Prepare garlic for chopping, peel and concasser garlic, chillies, and bell pepper

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Instructions

1. Heat you pan to medium-high.
2. Add mushroom, keep mixing and cook until the water evaporates.
3. Adjust the heat to medium, add beans, garlic and chilli. Cook further for 3 minutes and keep mixing to avoid burning.
4. Add unsalted butter, squeeze lemon in not so much adjust the taste later.
5. Season salt and pepper to taste, adjust the taste to your liking.
6. Turn off the heat and transfer into a heat-proof container. Sprinkle extra-virgin olive oil for texture and sesame oil for added aroma, let it cool down on the side
7. Transfer into a jar and refrigerate.