Oyster mushroom and kidney bean salad
- 600 g oyster mushrooms
- 1 tin of kidney beans
- 100–150 g feta cheese
- a handful of beetroot sprouts
- 3 cloves of garlic
- oil, salt and pepper
Cut the oyster mushrooms into strips and season with salt and pepper. Press the crushed garlic into the mushroom flesh and fry until crisp in a little oil.
The goal is to remove all the liquid from the mushrooms and from the pan. Allow the mushrooms to cool, then add the cooked, drained beans and stir gently.
Top with the diced feta cheese and a sprinkling of beetroot sprouts. Best eaten at once, while the mushrooms are still crisp.