3 tablespoons olive oil
300 g mushroom culture
1 red pepper
2 cloves garlic
Juice of 1 lemon
2 teaspoons cumin
400 g cooked chickpeas
6 tablespoons yogurt
1 tablespoon olive oil
quarter bunch mint
quarter bunch basil
dried mint
Red Pepper
olive oil

Preparation method

Peel off the shell of the mushrooms. Get the olive oil in a pan. Add salt to taste and cook the mushrooms. Reduce the temperature of January and the garlic, chickpeas, and add a small diced red pepper. Add the cumin and half the lemon juice and cook 2 minutes. Lemon juice and remove from heat and cook until liquid has evaporated. In a bowl, yogurt, dry mint, red pepper, salt, remaining lemon juice and olive oil and mix well. Place the mint leaves and basil on a platter. Add the mushroom mixture over. Drizzle sauce over and serve.


Recipe terms for this post:

mushroom salad

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