For this recipe, I especially like to use oyster mushrooms, but other mushrooms will be good. In addition, you will need Korean carrots, which it is better to prepare in advance so that it is thoroughly infused.
Ingredients
- Korean carrots - 300 g
- Mushrooms - 300 g
- Olive oil - 2 tbsp.l .
- Sprouted grains - 1 handful
Step-by-step cooking recipe
Coarsely chop the mushrooms and fry in olive oil until soft.
Add them to the Korean carrots, mix and season as needed.
Add the sprouted grains to the same place and mix again.
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