This colourful mu-err mushroom (black fungus) salad with coriander leaf (cilantro) and onion contains re-hydrated goji berries.
Tag Archives: mushroom
I used this recipe with cashews in place of hemp seed. I used more wine than the recipe called for and let the mushrooms simmer longer. It was quite creamy and had sufficient flavour, plus I could not taste the cauliflower. I liked the potato/cashew cream in this recipe better than the bean-based sauce in the creamy summer vegetable pasta.
I had to modify this recipe because I could not find any pearl onions, which I replaced with chopped onion.
I am very fond of black fungus, also known as mu-err or wood-ear mushroom. This is another salad preparation which includes carrots and coriander leaf (cilantro). I used a green chilli instead of a red one because I didn’t have any fresh red ones.
I prefer the cucumber salad with its hints of star anise, but this one is quicker to make.
I took this recipe from One-Dish Vegan by Robin Robertson, although I opted to use mu-err mushrooms instead of white ones, and left 1/4 of the vegetables intact to give it a little more texture. The sauce is made from courgette/zucchini, mushroom, tomato, onion, garlic, sweet tomato, white beans and herbs.
I didn’t find the sauce that creamy but rather on the boring side. I won’t make this again.
I worked off of this recipe, but replaced the shiitake mushrooms with a mix of basic white mushrooms and mu-err mushrooms. I like this and will probably make it again.