Pickled Mushrooms With Cucumber And Coriander

The ingredient of Pickled Mushrooms With Cucumber And Coriander

• 1 2 cup 125ml rice wine vinegar
• 2 tbsp granulated sugar
• 1 tbsp sea salt flakes
• 1 tsp sesame oil
• 2 tbsp sunflower oil
• 100g punnet pink oyster mushrooms trimmed
• 100g pkt enoki mushrooms trimmed separated into small clusters
• 100g punnet white cloud ear mushrooms trimmed torn
• 1 cup about 40g trimmed yellow oyster mushrooms
• 3 lebanese cucumbers cut in half seeded thinly sliced lengthways
• 2 cups baby tatsoi leaves
• 1 2 cup coriander sprigs

The Instruction of pickled mushrooms with cucumber and coriander

• combine the vinegar sugar and salt in a small saucepan over medium heat bring to the boil then remove and cool to room temperature add sesame and sunflower oil and whisk to combine set aside
• bring a large saucepan of salted water to the boil add pink oyster and enoki mushrooms and blanch for 1 2 seconds use a slotted spoon to transfer to a plate lined with paper towel gently pat dry with extra absorbent paper allow to cool to room temperature
• combine the mushrooms cucumber tatsoi and coriander in a large bowl drizzle with dressing and gently toss until just combined divide among serving plates and serve immediately

Nutritions of Pickled Mushrooms With Cucumber And Coriander

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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