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Fungi Salad

Prep time: 5 minutes - Cook time: 10 minutes - Total time: 15 minutes


1-2 pkg shiitake mushrooms

1 egg, whisked

Batter (2 tbsp almond flour, 2 tbsp hemp seeds, 1 tsp salt)

Oil for frying

Other ingredients:

1 pkg arugula / spinach

3 tbsp Parmesan cheese, freshly grated

2 tbsp toasted pine nuts

1 tbsp balsamic glaze

1 tbsp oil

  1. Combine almond flour, hemp seeds and salt for the batter mixture. In a separate bowl combine 2 whisked eggs for the wet mixture.

  2. Batter the shiitake mushrooms in the egg mixture and then the dry mixture and cook on the stove top for a crispy coating

  3. Combine arugula, parmesan cheese, pine nuts, and drizzle with balsamic glaze and oil. Place shiitake mushrroms on top and enjoy.


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