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How To Make Pickled Mushroom Salad

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  • SERVES: 2



  • 1 clove garlic
  • 2cm cube ginger
  • 1 small red chilli, finely sliced
  • 3 limes
  • 2 medium lemons
  • 1 field mushroom
  • 1 king brown mushroom
  • 1 bunch enoki mushrooms
  • 4 shiitake mushrooms
  • 1 bunch shimmer mushrooms
  • pinch of salt
  • 1 cup coriander
  • 1 cup parsley
  • 1 cup mint
  • 1 avocado


  • Finely grate garlic and ginger into a shallow vessel. Add a finely grated zest of 1 lemon and 1 lime. Add juice of 2 lemons and 2 limes. Add chilli.
  • Clean mushrooms by removing any stalks and pulling apart. Slice larger mushrooms. Combine mushroom varieties in a bowl.
  • Pour over citrus dressing and toss to coat mushrooms well. Sprinkle with salt flakes
  • Add herbs and avocado.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.


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