Amaranth bowl with oyster mushrooms and poached egg
This healthy bowl combines oyster mushrooms sauteed in Kikkoman soy sauce & chilli, with crisp celery and peppery rocket salad on a bed of protein-rich amaranth grains – a delicious vegetarian lunch or dinner recipe idea.
Boil the amaranth in a saucepan according to pack instructions until it gets soft.
Slice the celery into ½ cm slices. Place in a bowl with the rocket and olive oil.
Toss the cleaned oyster mushrooms with Kikkoman Soy Sauce, chilli and herbs, then fry in olive oil.
When everything is ready, prepare the eggs. Boil water in a deep saucepan and add vinegar. Swirl with a spoon to create a vortex and crack in an egg. Repeat with the other egg. Reduce the heat so the water only boils gently and poach each egg for 2.5 minutes.
Serve the amaranth with oyster mushrooms, salad vegetables and a poached egg seasoned with chilli and pepper.
Recipe as PDF
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