Full Fungus Salad

IMG_2207Full Fungus Salad

Prep-time: 3 minutes (or however long it takes you to chop)
Calories: Few. Mushrooms are surprisingly low cal.
Healthy (+): Lots and lots of green.
Healthy (-): Cheeeeese
Cost: about $8
Feeds: One lonely diner

Delicious scale: 4 stars

Ingredients

– 6 white cap mushrooms
– 1/4 a head of romaine lettuce
– 5 cherry tomatoes
– finely grated mozzarella cheese
– basil cheese dressing

Preparation

1) Chop chop
2) Choppity-chop-chop
3) ???
4) Profit
(seriously, it’s all chopping)

Sometimes when I’m caught up in life (read: napping, studying, napping, writing, napping, reviewing etc) I forget to take the time out of my busy napping day to go out to the grocery store and buy nice, whole foods that aren’t going to kill me in a race between diabetes and cancer. That leaves me at the mercy of whatever I have in my fridge to make something healthy to eat when I have that “Oh, Shit, I actually have to eat.” moment. Fortunately, The Partner usually picks up green things when she comes home from work. She claims she has a vested interest in my health. I think she likes to see me suffer.

Today I happened to have romaine at my disposal, as well as my salad staples, cherry tomatoes and cheese, and some mushrooms. I’m going to be honest, as much as I love mushrooms, white caps are the only ones I’ll eat raw. I don’t know why. Conditioning, I suppose. White caps were all we ever had when I was growing up. Japan has so many varieties of mushrooms that I feel a little overwhelmed when shopping for them, so I tend to stick to my old favorite.

Admittedly, I’m not a huge fan of romaine. I think it comes from once having found a dead moth in my caesar salad. Something like that tends to put you off of a food. I don’t care much for its fibrous texture and oddly enough, I don’t find it as flavorful as iceberg, which has been proven to be nothing but a bunch of water molecules trapped in the tightest bear hug ever. Anyway, romaine makes a good salad filler. At least as good as cabbage on the best of days. I’ll always prefer it paired with barbeque, but it makes a good bed for mushrooms and cheese in a pinch.

Speaking of which, mushrooms and cheese has to be one of the best food pairings I’ve ever had. I’ll make stuffed mushroom caps entirely with cheddar cheese and be a happy woman.

How You’re Supposed To Make It

Asparagus & Mushroom Salad

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