“Mushrooms were my worst enemy as a kid – I hated them, and mum would sneak them into all types of meals. Luckily I was onto her tricks and caught her out more times than I can remember. Fast forward 10 years and I had fallen in love with mushrooms and couldn’t get enough of them! If you are a mushroom fan then give this salad a go.”
~ Chef Pete Evans
Preparation time: 15 minutes
Cooking time: 10 minutes
Course: Entrée / Main
Allergens: Egg, nuts, sesame seeds
4 duck eggs (or regular eggs)
2 tablespoons coconut oil
100 g wood ear fungus (see note), torn into pieces
100 g shimeji mushrooms
150 g oyster mushrooms, sliced
150 g shiitake mushrooms, sliced
sea salt and freshly ground black pepper
2 large handfuls of water spinach (see note) or other greens
100 g enoki mushrooms, separated
80 g water chestnuts, thinly sliced
3 tablespoons finely sliced garlic, fried until crispy
1 tablespoon black and white sesame seeds, toasted
4 tablespoons macadamia oil or extra-virgin olive oil
1 tablespoon grated ginger
3 tablespoons tamari or coconut aminos
1 teaspoon grated lemon zest
½ teaspoon dried chilli flakes
Fill a saucepan with water and bring to the boil over high heat. Turn down to a simmer, carefully add the eggs and simmer for 7 minutes, or until the eggs are cooked to your liking. Drain and place the eggs in cold water and, when cool enough to handle, peel. Cut the eggs in half and set aside until needed.
To make the dressing, combine all the ingredients in a bowl and mix well.
Heat a wok or large frying pan over medium–high heat. Add the oil and sauté the wood ear fungus and the shimeji, oyster and shiitake mushrooms in batches for 2–3 minutes, or until tender. Season with salt and pepper. Place the mushroom mixture in a large bowl, then mix in the water spinach, enoki mushrooms, water chestnuts, crispy garlic and dressing.
Arrange the salad on a platter, top with the eggs and sprinkle with the sesame seeds.
Brown and ear-shaped, wood ear fungus are commonly used in Chinese cuisine. Water spinach is also known as morning glory and is popular in South-East Asia. Both are available from Asian grocers.
Recipe courtesy of Chef Pete Evans, excerpted from the 10-week program, The Paleo Way.