King Oyster Mushroom Salad with Lemon (Vegan, Keto, Whole30)
JERF, Keto, Paleo, Whole 30, Salad, Sides, Vegetable
Ingredients
King oyster mushrooms or button mushrooms: King oyster mushrooms are perfect for this dish because of the meaty stems and tougher texture. That said, thinly sliced button mushrooms also work great in this recipe.
Diamond Crystal kosher salt
Freshly ground black pepper
½ pound king oyster mushrooms or button mushrooms
¾ teaspoon Diamond Crystal kosher salt
½ teaspoon Freshly ground black pepper
1½ teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon nutritional yeast
1 tablespoon minced chives
1 tablespoon minced Italian parsley
Directions
Trim the bottom of the king oyster mushrooms. Don’t cut off too much because the whole stem is edible!
Use a mandolin to thinly slice the mushrooms paper thin lengthwise, in ⅛-inch slices. No mandolin? Use a sharp knife to cut the mushrooms into thin slices or use the slicing blade of a food processor.
Place the shaved mushrooms into a large bowl. Add the salt, black pepper, lemon zest, lemon juice, extra virgin olive oil, and nutritional yeast. Carefully toss the ingredients to combine.
Cover the bowl and leave at room temperature for at least an hour or store in the fridge for up to a day. As the salad sits, the mushroom slices will soften and absorb all the flavor of the seasoning.
Add the chives and parsley and toss before serving. Taste and adjust seasoning with additional lemon juice, salt, or nutritional yeast. Serve immediately.
Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Monounsaturated Fat: 5g | Fiber: 2g | Sugar: 1g