Oyster Mushroom Mimosa Salad
Cooking: 15 min
500g oyster mushrooms
3 hardboiled eggs
2 grey shallots (chopped)
4 tbsps. porcini-infused oil or olive oil
The juice of 1 lemon
1 tbsp. of chopped parsley
A pinch of porcini powder (optional)
Salt and pepper
A few arugula or lettuce leaves
Peel the hardboiled eggs and separate the whites and yolks
Chop the whites finely.
Prepare a dressing with half of the oil and all of the lemon juice
Add to this the chopped egg whites and shallots as well salt and pepper.
Coarsely chop the oyster mushrooms, then sauté them in a bit of butter; add salt, pepper, chopped parsley and porcini powder to taste.
Place the mushrooms in a salad bowl and cover them with the dressing; let it marinate for 20 minutes.
In another bowl, place the salad leaves on the bottom; cover with the oyster mushrooms and dressing.
Before serving, finely chop the egg yolks and sprinkle them over the mushrooms.
Source : Benoît Le Bigot