Oyster Mushroom Mimosa Salad

  • Preparation: 10 min
  • Cooking: 15 min
  • Portions: 4


    • 500g oyster mushrooms
    • 3 hardboiled eggs
    • 2 grey shallots (chopped)
    • 4 Tbsps. porcini-infused oil or olive oil
    • The juice of 1 lemon
    • 1 Tbsp. of chopped parsley
    • A pinch of porcini powder (optional)
    • Salt and pepper
    • A few arugula or lettuce leaves



Peel the hardboiled eggs and separate the whites and yolks; chop the whites finely.

Prepare a dressing with half of the oil and all of the lemon juice; add to this the chopped egg whites and shallots as well salt and pepper.

Coarsely chop the oyster mushrooms, then sauté them in a bit of butter; add salt, pepper, chopped parsley and porcini powder to taste.

Place the mushrooms in a salad bowl and cover them with the dressing; let it marinate for 20 minutes.

In another bowl, place the salad leaves on the bottom; cover with the oyster mushrooms and dressing.

Before serving, finely chop the egg yolks and sprinkle them over the mushrooms.

Source : Benoît Le Bigot 

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