Side Asian

Mushroom, black fungus and fennel salad

Name: Mushroom, black fungus and fennel salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 1 cup (30g) shredded dried black fungus (see notes); 1 small fennel bulb, thinly sliced; 120g button mushrooms, sliced; 40g baby spinach; 1 cup thinly sliced spring onions; 1/4 cup mint leaves; Toasted sesame seeds, to serve; 1/4 cup (60ml) extra virgin olive oil; 2 tbs lemon juice; 2 tbs light soy sauce

1 rating

10m

Jump to recipe

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

1 cup (30g) shredded dried black fungus (see notes)
1 small fennel bulb, thinly sliced
120g button mushrooms, sliced
40g baby spinach
1 cup thinly sliced spring onions
1/4 cup mint leaves
Toasted sesame seeds, to serve

Dressing

1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
2 tbs light soy sauce

Method

1.

Soak black fungus in a bowl of boiling water for 5 minutes. Drain and set aside.
2.

For the dressing, combine oil, lemon juice and soy sauce in a bowl.
3.

Combine black fungus with fennel, sliced mushroom, baby spinach, spring onion and mint in a bowl. Add salad dressing and toss to combine. Sprinkle with toasted sesame seeds, then serve.