Lemongrass and Eringi Mushroom Salad

Lemongrass and Eringi Mushroom Salad

Recipe from Housewife Magazine          Let’s continue with the menu: Lemongrass and Oringi Mushroom Salad. Start by blanching the mushrooms, then add lemongrass and other herbs, add the salad dressing and mix until combined. Before serving, sprinkle with mint leaves.

Ingredients for Lemongrass and Eringi Mushroom Salad

• Oringi mushroom, sliced ​​200 grams
• 5 stalks of lemongrass
• 2 tablespoons chopped shallots
• 3 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon chopped coriander
• 1 tablespoon chopped parsley
• 1 tablespoon chopped bird’s eye chilli
• Mint leaves for sprinkling

How to make Lemongrass and Eringi Mushroom Salad

     1. Mix lime juice, soy sauce and sugar. Stir until completely dissolved.
     2. Blanch the eryngii mushrooms in boiling water until cooked. Scoop up and set aside to drain the water. Add to ingredient number 1, add bird’s eye chilli, lemongrass, shallots, cilantro, and parsley. Mix well. Place on a plate, sprinkle with mint leaves, and serve.

     Tip: Blanch the mushrooms just until cooked through and soak them in cold water immediately after blanching. To make the mushrooms have a chewy and bouncy texture.