{"id":5220,"date":"2018-09-26T19:03:24","date_gmt":"2018-09-26T19:03:24","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/quick-lime-and-mushroom-salad\/"},"modified":"2018-09-26T19:03:24","modified_gmt":"2018-09-26T19:03:24","slug":"quick-lime-and-mushroom-salad","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/quick-lime-and-mushroom-salad\/","title":{"rendered":"Quick Lime and Mushroom Salad"},"content":{"rendered":"

I’m hoping a good number of you will give this mushroom salad a go. I’m pretty sure you’ll love it! This is a solid example of my favorite kind of recipe – quick, flavor forward, and endlessly adaptable. Are you a fan of mushrooms? Then this recipe is\u00a0especially<\/em>\u00a0for you. Here’s how it goes. You saut\u00e9 thinly sliced mushrooms in a splash of olive oil and cook them until they’re super golden and beautiful. Then you toss them in a bowl with fresh herbs, peanuts, freshly chopped herbs, serrano chile, a good amount of lime juice, and soy sauce. Done.
\n\u00a0\"Quick<\/p>\n

What kind of mushrooms?<\/h2>\n

This is a mixed mushroom salad (as pictured). I used cremini, king trumpet, and enoki mushrooms. That said, you can certainly make it with a single type of thinly sliced mushrooms. When you are preparing them just be sure to slice them consistent thickness – roughly 1\/4-inch. These is a shot of the mushrooms pre-cooking (below). Followed by a photo of the color I like them to have when done cooking.<\/p>\n

\"Quick<\/p>\n

\"Quick<\/p>\n

Variations on this Mushroom Salad<\/h2>\n