Maitake salad

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.

(Grifola frondosa)



– 4 cups maitake

– 1 spring onion or scallions

– 1 lemon

– Fresh mint leaves

– ½ tablespoon soy sauce

– 2 tablespoons Basmati rice flour

– 2 tablespoons olive oil



– Prepare the maitake mushrooms, washing and cleaning them. (See how mushrooms are prepared)

– Cut the mushrooms into thin slices.

– Squeeze the lemon and put the juice in a bowl, mixing it with soy sauce.

– Brown rice flour lightly with a few drops of oil

– Fry the mushrooms in olive oil until all the juice is evaporated.

– Once fried, mix the mushrooms with soy sauce and lemon. Add the rice flour and chives. Salt to taste and garnish with mint leaves.

How do you serve?

– Serve cold as a starter.

*Related information: other mushroom recipes

punto rojo More information on other medicinal mushrooms.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.

Botanical-online is an informative page that describes, among other topics, the traditional uses of plants from a therapeutic point of view. Their descriptions do not replace professional advice. Botanical-online is not responsible for self-medication and recommends consulting with the physician.