Maitake salad

(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.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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