Lately, I’m trying to incorporate more greens and vegetable into my meals, so this is my first try at Oyster mushroom curry salad sandwich. I am enjoying this spreadable curry, and this might stay on my menu for a while.
Oyster Mushroom Curry Salad Sandwich
Serve: 2 persons
1 tsp (5 mL) olive oil
1 garlic clove, minced
½ shallot, finely chopped
2 cups (150 g) oyster mushrooms
⅛ tsp salt
¼ tsp ground ginger
⅛ tsp ground black pepper
Some sweet green grapes, cut into halves
2 Tbsp (30 g) vegan mayo
1 tsp (4 g) curry powder
4 slices bread, toasted
1.Heat a medium pan over medium-high heat. To the pan, add the oil, garlic, and shallot. Cook for 2 – 3 minutes.
2.Using your hands, peel the mushrooms into small strips, and add them to the pan, along with the salt. Cook while occasionally stirring for 3 minutes.
3.To the pan, add the curry powder, ginger powder, and black pepper, and cook for another 3 minutes. By now, the liquid from the mushrooms should have evaporated. When it has, transfer the mushroom mixture into a medium bowl.
4.Add to the bowl the grapes, mayo, and coriander. Stir it, so everything is well combined.
5.To assemble the sandwich, begin with one slice of your favourite bread. Layer it with lettuce, tomato slices, the mushroom curry mixture, and top it with some green onions. Enjoy!