24 TREND MAGIC MUSHROOMS

TERIYAKI PINK OYSTER MUSHROOMS AND SHEEP’S MILK FETA SALAD WITH TRICOLOUR TOMATOES

6T teriyaki sauce
6T olive oil
1 garlic clove, peeled and halved
100g pink oyster mushrooms
Salt and black pepper, to taste
4 yellow tomatoes, thinly sliced
4 red tomatoes, thinly sliced
4 green tomatoes, thinly sliced
¼ red onion, finely sliced
100g sheep’s milk feta, sliced
4T olive caviar*
Baby leaves, for garnish

Heat a pan on a medium to high heat and add 2T teriyaki sauce and 2T olive oil. Add the garlic to infuse while cooking.

Split the mushrooms into 4 portions and sear in a pan until just caramelised