Stir-fried Mushroom Salad

Serves 2 – 3IMG_1175

  • 2 spring onions, chopped
  • 1 garlic clove, chopped
  • Rocket leaves
  • 6 cherry tomatoes, sliced in half
  • 1/2 tsp. crushed chilli (use more if preferred)
  • Pinch of sea salt
  • 2 packs (250g) of chestnut mushrooms (any type of mushroom would work)
  • 1 tbsp. sesame oil
  1. Wash the rocket leaves, drain and set aside
  2. Wash and roughly chop the mushrooms to small sizes
  3. Heat the oil in a wok, add the spring onions, garlic, stir-fry for about 30 seconds
  4. Add the mushrooms and cook for about 3 – 5 mins
  5. Add the sea salt and chilli and stir for another minute
  6. Put a handful of rocket leaves on plate, add the cherry tomatoes and top with mushrooms
  7. Drizzle a teaspoon of extra virgin olive oil on the salad and serve. Enjoy!

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