Oyster Mushroom Curry Salad Sandwich

Instructions

1. Heat a medium pan over medium-high heat. Add the oil, garlic, and shallot. Cook for 2 to 3 minutes. Using your hands, peel the mushrooms into small strips, and add them to the pan along with the salt. Cook, while stirring occasionally for 3 minutes.

2. Add the cumin, coriander, ginger, and pepper, and cook for another 3 minutes. By now, the liquid from the mushrooms should have evaporated. Transfer the mixture to a bowl.

3. To the same bowl, add the pineapple, mayo, yogurt, curry powder, and mustard. Stir to combine.

4. To assemble the sandwich, begin with a slice of your favourite bread. Layer it with lettuce, tomato slices, the mushroom curry mixture, and top it with some green onions. Enjoy!

Note on Storage:

The mushroom salad filling can be stored in an airtight container in the fridge for up to 3 days.

Oyster Mushroom Curry Salad Sandwich by pickuplimes.com

Serves: 2

Ingredients:

Mushroom curry salad

• 1 tsp (5ml) olive oil

• 1 garlic clove, minced

• ½ medium shallot, finely chopped

• 6 oz (170g) Choice Mushrooms Oyster mushrooms

• ⅛ tsp salt

• ½ tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp ground ginger

• ⅛ tsp ground black pepper

• ½ cup (125g) canned pineapple chunks, chopped 

• 2 Tbsp (30g) mayonnaise

  2 Tbsp (33g) unsweetened yogurt 

• 1 tsp (2.1g) curry powder

• 1 tsp (5ml) Dijon mustard

Assembly

• 4 slices whole wheat bread, toasted 

• 2 romaine lettuce leaves 

• 1 medium tomato, sliced

• 1 stalk green onion, thinly sliced