Discount prices
Save the food
As a member of the Bio-Fungi group, one of the leading mushroom industry enterprises in Central and Eastern Europe, we are engaged in the cultivation and trade of fresh mushrooms. On our modern farm, in computer-controlled houses, we grow 120-130 tons of fresh button, oyster, and exotic mushrooms weekly.
Colorful Summer Salad with Grilled King Oyster Mushrooms
Ingredients:
2-3 king oyster mushrooms
half red cabbage
2 carrots
a handful of blackberries
juice of 2 lemons
2 cloves of garlic or garlic granules
fresh coriander or parsley
oil, salt, pepper
Preparation:
Cut the red cabbage into thin strips, and grate the carrots on a large-holed grater. Mix them together, salt them, drizzle with lemon juice, and sprinkle with chopped herbs.
Make a marinade from crushed garlic, salt, and oil. Using a brush, coat both sides of the king oyster mushrooms, cut lengthwise into 1 cm thick slices, and grill them on a heated grill pan.
Place the grilled mushroom slices on the salad, sprinkle with blackberries, and serve.
A healthy, light vegan dinner.
King Oyster Mushroom Club Sandwich for Summer Grill Parties
Ingredients (per person):
1 King Oyster mushroom
1 tomato
1 baguette roll or bun
feta cheese
1-2 leaves fresh lettuce
coriander
oil, salt, pepper
Preparation:
Prepare a marinade from crushed garlic, salt, and oil. Using a brush, coat both sides of the king oyster mushrooms, cut lengthwise into 1 cm thick slices, and grill them on a preheated grill pan. When done, remove and set aside.
Cut the kifli or bun in half, then toast them on the same grill pan.
Dice the tomatoes, sprinkle with chopped coriander (or other substitute herbs as desired).
Place the lettuce leaves on the toasted kifli or bun, then the tomatoes, followed by the mushrooms, and crumble feta cheese over them.
Serve immediately.
