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Mushroom salad with edible insects
Course:
Salad
Cuisine:
Asian Inspired
Keyword:
insects, mushrooms
Servings:
4
people
Author:
Steve Paris
This is not a joke. The nutty flavour and satisfying crunch of these edible insects - crickets, grasshoppers, and mealworms - pair perfectly with the salad of thinly sliced button mushrooms and the olive oil and lime dressing.
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Equipment
Mandoline
Ingredients
300
g
white and/or brown button mushrooms
2
Tbsp
extra virgin olive oil
use the best you can get
1
Tbsp
truffle oil
or an extra Tbsp of olive oil
1
Tbsp
fresh lime juice
2
tsp
balsamic vinegar
2
tsp
Dijon mustard
Grated zest of 1 lime
2
cloves
garlic
crushed
1
tsp
freshly ground black pepper
1/2
cup
parsley
finely diced
15
g
dried insects
see text
Instructions
Wash and dry the mushrooms, and trim off the stalks (keep for a stock)
Slice the mushrooms very finely. Ideally use a mandoline set on its finest setting.
Whisk together the olive oil, truffle oil, lime juice, lime zest, mustard, crushed garlic, balsamic, and pepper.
Add the insects to the mushrooms, pour over the dressing, and toss gently.
Allow to sit for 15 to 30 minutes before serving.
Top with shaved Parmigiano-Reggiano and serve.
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