29min 4 ppl
Vegan Yum with Mushrooms and Cashews
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 6 steps
Easy: ≤30 min and ≤6 steps
115 kcalper person
Protein 5g
Carbs 13g
Fats 5g
About this dish
A bracing vegan Thai mushroom salad of king oyster, shiitake and oyster mushrooms tossed with shallots, herbs and cashews in a hot-and-sour lime dressing.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomssliced into bite-sized pieces150 g
- Shiitake mushroomssliced100 g
- Oyster mushroomstorn into bite-sized pieces100 g
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced3 clove
- Bird's Eye Chilliesfinely chopped4
- Thai shallotsthinly sliced3
- Spring onionssliced2
- Mint leaves15 leaves
- Corianderleaves picked1
Dried Goods
- Palm sugargrated1 tbsp
- Cashew Nutstoasted and roughly chopped40 g
Oils & Condiments
- Light soy sauce2 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the shallots thinly, mince the garlic, finely chop the bird's eye chillies, and pick the mint and coriander leaves.
Approx. 8 minutes
2
Whisk together the lime juice, light soy sauce, palm sugar, garlic and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Slice the king oyster mushrooms and shiitake mushrooms, and tear the oyster mushrooms into bite-sized pieces.
Approx. 6 minutes
4
Bring a saucepan of water to the boil and blanch the mixed mushrooms for 4 minutes until just tender, then drain well.
Approx. 4 minutes
5
Add the mushrooms, shallots and spring onions to the dressing and toss gently to combine.
Approx. 3 minutes
6
Scatter over the toasted cashews, mint and coriander and serve immediately.
Approx. 2 minutes
