When planning the dish you’re going to prepare, you often know how it’s going to taste. But with this one, I was really surprised by the harmony when it all came together.
Serves two. 15 min to prepare, a few hours to marinate.
- 5-8 king oyster mushrooms, cut into bite-sized pieces
- 6 tbsp olive oil
- 1/2 tsp of paprika paste
- 11 tbsp balsamic vinegar
- 2 pinches of salt
- 1 pinch of pepper
- 2 handsful of olives, pips removed and chopped into smaller pieces (about 1cm or 1/2 inch)
- 10 mulberries (or 2-3 dates)
- 1 handful of almonds
- 2 pears
- 1 handful of grated quinces
- 2 handful of arugula
Marinate the king oyster mushrooms with 3 tbsp of olive oil, paprika paste, 3 tbsp of balsamic vinegar, salt and pepper for a few hours, ideally overnight. Prepare olives. Toss the balsamic vinegar, olive oil and mulberries into a blender. Chop the almonds. Cut the pears lengthwise into 1cm (about half an inch) thick slices. Grate the quince, mix with the arugula. Plate the pear slices and a few olive pieces alternately on each other such that they form some kind of crescent.