Fungus, black fungus and fennel salad

Fungus, black fungus and fennel salad

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The flavors of this mushroom, black fungus and fennel salad are guaranteed to impress your Asian-inspired banquet.

The ingredient of Fungus, black fungus and fennel salad

  1. 1 cup (30 g) of black fungus dried (see notes)
  2. 1 small fennel bulb, chopped
  3. 120g button mushrooms, sliced
  4. 40 g baby spinach
  5. 1 cup of thinly sliced spring onions
  6. 1/4 cup mint leaves
  7. Toasted sesame seeds, to serve
  8. 1/4 cup (60 ml) extra virgin olive oil
  9. 2 tablespoons lemon juice
  10. 2 tablespoons light soy sauce

The instruction how to make Fungus, black fungus and fennel salad

  1. Soak the black mushrooms in a bowl of boiling water for 5 minutes. Drain and set aside.
  2. For the dressing, combine the oil, lemon juice, and soy sauce in a bowl.
  3. Combine the black mushrooms with fennel, sliced mushrooms, spinach, spring onion and mint in a bowl. Add the dressing and mix well to combine. Sprinkle with toasted sesame seeds, then serve.

Nutritions of Fungus, black fungus and fennel salad

fatContent: 156.784 calories
saturatedFatContent: 14.6 grams fat
carbohydrateContent: 2.1 grams saturated fat
sugarContent: 6.5 grams carbohydrates
fibreContent: 1.6 grams sugar
proteinContent:
cholesterolContent: 3.1 grams protein
sodiumContent:

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