Jo is back to bring a bit of food joy with a zesty raw mushroom salad with tamarind cured egg yolk.
500g white or brown mushrooms
A bunch of parsley
1 tsp of tamarind paste + soy sauce
Step 1: Cured egg yolk: prepare in advance (ideally overnight), separate the yolk/white - mix tamarind in water and soy sauce in the and add the yolk - leave in the fridge for minimum 6 hours
Step 2: Make the mushroom marinade: squeeze a lemon with olive oil, salt & pepper
Step 3: Finely slice mushrooms, mix in the marinade, leave it for 10 mins
Step 4. Add some chopped parsley and plate up with your egg yolk, enjoy!
Hungry for more delicious recipes? Check our youtube archive of recipes from the OmVed Gardens kitchen.