Directions
4 King Oyster Mushrooms
20 g butter
100 g polenta
100 g home made pesto (see the recipe on my blog)
Microgreens or your preferate salad leaves
Viniagrette
½ lemon, juice
1 tbsp extra virgin olive oil
Salt & pepper, to taste
Cook polenta according to your package instructions.
Cut the mushrooms lengthwise and score them on one side and then season with salt and pepper.
Heat the butter and 1 tsp of oil in a pan and add the mushrooms. Cook 3-4 minutes or until the side is golden; flip it over and cook the same the other side.
To serve, divide the polenta between plates and top with the mushrooms. Dress the microgreens with vinaigrette and arrange the salad on the plates. Spoon the pesto on each plate and serve.
Enjoy!
