Jo is back to bring a bit of food joy with a zesty raw mushroom salad with tamarind cured egg yolk.
Ingredients:
500g white or brown mushrooms
1 lemon
A bunch of parsley
Olive oil
1 egg
1 tsp of tamarind paste + soy sauce
Method:
Step 1
Cured egg yolk: prepare in advance (ideally overnight), separate the yolk/white - mix tamarind in water and soy sauce in the and add the yolk - leave in the fridge for minimum 6 hours
Step 2
Make the mushroom marinade: squeeze a lemon with olive oil, salt & pepper
Step 3
Finely slice mushrooms, mix in the marinade, leave it for 10 mins
Step 4
Add some chopped parsley and plate up with your egg yolk, enjoy!
Hungry for more delicious recipes? Check our youtube archive of recipes from the OmVed Gardens kitchen.