Caramelized Mushrooms and Strawberry Noodle Salad
A fun take on a cold noodle salad, this combines the deliciously succulent flavors of slow cooked mushrooms with a refreshing pop of strawberry and fresh herbs.
Equipment
- Mixing bowls
- Saucepan
- Skillet
- Kitchen knife
Ingredients
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Warm Water
- 1/2 cup Sliced Red Onion
- 2 inch Circumference Noodles of Choice I used Black Bean Spaghetti, but Soba would be great too
- 1/2 cup Fresh Strawberries
- 1 cup Shiitake Mushroom Portabella would work also
- 1 small Handful Fresh Parsley
- 1 small Handful Fresh Basil
- 2 breast Chicken
- 1/4 stick Butter
- 2 tbsp Olive Oil
- 1/2 squeezed Lemon Juice
- 1 clove Garlic
- 1 tsp Fresh Ginger
- 2 tbsp Soy Sauce
Instructions
- Start by pickling your red onion. In a small bowl, pour together vinegar, warm water, and thinly sliced onion and set aside to lightly pickle.
- In a heated skillet, sear your chicken breast. When cooked, remove from pan and set aside.
- As chicken is cooking, in boiling water, cook your noodles. When done, run them under cold water immediately to stop from cooking and set aside in a large mixing bowl.
- In saucepan, add butter, olive oil and mushrooms and slowly cook until tender and fragrant.
- Add in garlic, ginger, soy sauce and lemon juice and let simmer long enough for garlic to be cooked through.
- After dicing chicken breast and fresh herbs, add to mixing bowl with noodles, pouring over the mushroom mixture and tossing well. Top with additional fresh herbs, sliced strawberries, and pickled onions. This will have a little warmth from the mushrooms. Choice to let the mushroom mixture cool further for a colder salad, or chill once all is combined.