This is a warm salad with cooked mushrooms poured over spinach and tomatoes. Mushrooms are low in carbohydrates and calories, but a great source of B vitamins, trace minerals, fiber and even protein. They are also an anti-inflammatory food, containing high levels of beta glucans compounds that keep the the immune cells alert, plus a powerful antioxidant called ergothioneine that helps lower body-wide inflammation.
The medicinal use of mushrooms has a very long tradition in Asian countries that goes back thousands of years.
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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Ingredients
Mushrooms
- 300 g Chestnut mushrooms, chopped
- 1 Tbsp Fresh lemon juice
- 1 Tbsp Coconut Oil
- 1 Tbsp olive oil
- 1 Tbsp tamari sauce
- 3 Spring onions chopped
- Sea salt and black pepper for seasoning
Dressing
Ingredients
Mushrooms
Dressing
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Instructions
- In a bowl toss the mushrooms with the lemon juice. Then in a large pan heat the olive oil and coconut oil. Add the mush rooms and season. cook for about 10 minutes until the mushrooms are soft and brown. Then add the tamari sauce and spring onions and cook for a further 2 minutes.
- In the meantime whisk together the dressing ingredients and set aside.
- In a bowl, add the spinach and tomatoes and toss with the dressing. Add the mushrooms and onions and sprinkle with the cheese. Serve.
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