Carrot Mushroom Salad

20260915 #breakfastdiary 1836, 16°C/clear Beech mushrooms are also called "million mushrooms." Their umami runs fairly deep, so they bring out a broth-like richness in soups or stir-fries. Today, instead of a soup, I stir-fried them with chewy king oyster mushrooms instead - the flavor, aroma, and texture all came out wonderfully varied. Tossed in a soy sauce dressing, 205kcal (1 serving) Carrot Mushroom Salad

- 1 carrot - 1 cup king oyster mushroom - 1 cup beech mushroom - 150g chicken breast - Dressing (1T soy sauce, 1T vinegar, 2t honey) - 1t sesame seeds

1. Poach the chicken breast: bring water to a boil in a pot, turn off the heat, add the chicken breast with salt and pepper, and let it sit for 20 minutes. A few bay leaves if you have them - it really cuts the gamey smell. 2. Julienne the carrot with a mandoline. 3. Tear the mushrooms into bite-sized pieces by hand. 4. Heat olive oil in a pan and grill the mushrooms from step 3 until well browned. 5. In a mixing bowl, combine the carrot from step 2, the mushrooms from step 3, and the shredded chicken breast, pour in the dressing, and mix well. 6. Plate and sprinkle with sesame seeds.

Inspired by @mii_deli_recipe