Wild mushroom salad

Ingredients

600 g wild mushrooms mix (shiitake, chestnut mushrooms, oyster mushrooms)
20 g Bresc Garlic chopped
20 g Bresc Lemongrass puree
20 g Bresc WOKginger
3 g coarsely ground black pepper
10 g coriander
10 g Thai basil
4 stalks spring onion
10 g soy sauce
3 g sesame oil
10 g sesame seeds
100 g bean sprouts
1 small head pak choi
oil for frying

Preparation method

Cut the spring onion into rings and pak choi into strips. Tear the herbs. Brown the sesame seeds in a dry frying pan.
Chop the wild mushrooms coarsely. Fry them well in hot oil and then add the garlic, ginger and the lemongrass. Season with the chilli, sesame oil and the soy sauce. Allow to cool a little. Stir everything lightly and serve immediately.