King Oyster Mushroom Salad (Vegan, Whole30, Keto, Paleo)
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ pound king oyster mushrooms or button mushrooms
- ΒΎ teaspoon Diamond Crystal kosher salt
- Β½ teaspoon Freshly ground black pepper
- 1Β½ teaspoons grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon minced chives
- 1 tablespoon minced Italian parsley
Method
- Trim the bottom of the king oyster mushrooms. Donβt cut off too much because the whole stem is edible!
- Use a mandolin to thinly slice the mushrooms paper thin lengthwise, in β -inch slices. No mandolin? Use a sharp knife to cut the mushrooms into thin slices or use the slicing blade of a food processor.
- Place the shaved mushrooms into a large bowl. Add the salt, black pepper, lemon zest, lemon juice, extra virgin olive oil, and nutritional yeast. Carefully toss the ingredients to combine.
- Cover the bowl and leave at room temperature for at least an hour or store in the fridge for up to a day. As the salad sits, the mushroom slices will soften and absorb all the flavor of the seasoning.
- Add the chives and parsley and toss before serving. Taste and adjust seasoning with additional lemon juice, salt, or nutritional yeast. Serve immediately.