If you are one of those lucky ones that ocassionally get some fresh wild mushrooms from a friend, here is a salad for you. Now that is starting to get cold, warm salads are an excelent option as a starter or side dish.
This time, I have combined the last green beans from the garden with carrots and some wild mushrooms that were collected by a friend last weekend.
I added a tasty sweet and sour dressing and it was just delicious… Enjoy it!
Ingredients:
1 handful of green beans
3 carrots
200 grams of wild mushrooms
1 garlic (optional)
Vinaigrette:
1 teaspoon olive oil
2 teaspoons rice vinegar
2 tbsp shiro miso
1 tbsp apple concentrate
Preparation:
Blanch the green beans in boiling water
Cut the carrots in sticks and laminate the wild mushrooms. If you are going to use garlic, cut it finely.
Sauté the wild mushrooms in a wok with a bit of oil and a pinch of salt. When they start to brown, remove and reserve.
Add the carrots and sauté with a pinch of salt. You may need to add a bit of water to prevent sticking. The water will evaporate quickly and will help cook the carrots lightly.
Add the garlic an a few drops of oil. Sauté.
Finally incorporate the green beans and the mushrooms and mix well. Turn off and reserve.
Prepare the dressing by mixing all the ingredients in a glass jar.
Place the vegetables on a tray and add the dressing. Serve warm..
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