BBQ Mushrooms with Red Cabbage Salad

Ingredients

• 300 g red cabbage
• Salt
• 2 tbsp lemon juice
• 1 Red Onion
• 125 g black beans (canned; drained weight)
• 2 sprigs parsley
• Pepper
• 1 Avocado
• 600 g herb shiitake mushrooms
• 3 tbsp olive oil
• 80 g romaine lettuce hearts
• 1 Organic Lime
• 1 tbsp soy sauce
• 2 tbsp apple juice
• 3 tbsp barbecue sauce (15 g each)
• 120 g crème fraîche

Instructions

1. 1.

   Clean, wash and slice the red cabbage into fine strips or shave it. Lightly salt, season with 1 tbsp lemon juice and knead vigorously until the cabbage slightly releases liquid.

2. 2.

   Peel the onion, cut into fine strips and mix half of them into the cabbage. Rinse the beans and let them drain well. Wash the parsley, pat dry and finely chop. Mix both into the red cabbage and season the salad with salt, remaining lemon juice and pepper.

3. 3.

   Halve the avocado, remove the pit, loosen the flesh from the skin, cut into bite-sized pieces and gently fold into the salad. Clean the herb shiitake mushrooms, slice or tear them into fine strips.

4. 4.

   Heat oil in a large pan. Cook the mushroom and remaining onion strips over medium heat for about 10 minutes until golden brown. Meanwhile, clean, wash and dry the lettuce leaves. Peel the lime hot and cut into wedges.

5. 5.

   Add soy sauce, apple juice and barbecue sauce to the mushrooms and let simmer for about 3 minutes until slightly reduced. Season with salt and pepper.

6. 6.

   Distribute the red cabbage salad on a plate, garnish with lettuce leaves and lime wedges. Arrange pulled mushrooms beside it and top each with a dollop of crème fraîche.