Special Diets

Black Thai Mushroom Salad with Lime-Jalapeño Salsa

• From: Mushroom Council

Ingredients

• 2 Tbs peanut oil

• 1 1/2 Tbs minced garlic (about 3 cloves)

• 2 tsp minced fresh ginger

• 1 1/2 lbs white button mushrooms, quartered (about 7-1/2 cups)

• 1 tsp salt

• 1/2 tsp ground black pepper

• 6 cups mixed salad greens

• Lime-Jalapeño Salsa3 Tbs chopped fresh jalapeño peppers

• 2 Tbs chopped freshcilantro

• 1 Tbs chopped fresh basil

• 1 1/2 tsp chopped fresh mint

• 1 tsp sugar

• 1 tsp soy sauce

• 1/2 tsp grated lime peel

• 1 1/2 Tbs fresh lime juice

• 1/4 cup olive oil

• 1 1/2 cups peeled, seeded and diced cucumber

Classic Thai flavors of ginger, peanut, and lime infuse and transform the button mushrooms in this fresh-tasting, healthy salad.

Directions

• In a large skillet heat oil until hot. Add garlic and ginger; cook and stir over medium heat until fragrant, about 1 minute. Add mushrooms; cook and stir until tender and pale gold, 3 to 5 minutes. Stir in salt and pepper; set aside.
• Toss salad greens with Lime Jalapeño Salsa. On 6 serving plates, place an equal amount of salad greens and top with mushroom mixture. Sprinkle with toasted sesame seeds, if desired.
• To make Lime-Jalapeño Salsa, combine jalapeño peppers, cilantro, basil, mint, sugar, soy sauce, lime peel and juice. Whisk in olive oil to combine. Stir in cucumber.