Ingredients
Wild mushrooms (porcini, oyster enoki) sliced (8oz), Balkan yogurt (2c), whole wheat pasta bows, cooked al dente (8oz), turmeric (1tsp), salt (1tsp), finely crushed, elephant garlic (1large clove), black pepper (1tsp) parsley leaves to garnish and raddichio leaves (to serve).
Wild mushrooms (porcini, oyster enoki) sliced (8oz), Balkan yogurt (2c), whole wheat pasta bows, cooked al dente (8oz), turmeric (1tsp), salt (1tsp), finely crushed, elephant garlic (1large clove), black pepper (1tsp) parsley leaves to garnish and raddichio leaves (to serve).
Method of preparation:-
Take a serving dish, place the raddichio leaves on it and then keep it aside. Take a large salad bowl, put porcini mushrooms, enoki mushrooms and oyster mushrooms and pasta in it. Mix these entire well. Take a small bowl; prepare dressing in it by mixing yogurt, black pepper, salt and garlic in it. Then pour the dressing over the salad and then mix it properly. Now transfer the salad with spoon on the raddichios leaves place on serving dish. Keep the salad in refrigerator for about ½ an hour to chill. Decorate the salad with parsley sprigs before serving.
Take a serving dish, place the raddichio leaves on it and then keep it aside. Take a large salad bowl, put porcini mushrooms, enoki mushrooms and oyster mushrooms and pasta in it. Mix these entire well. Take a small bowl; prepare dressing in it by mixing yogurt, black pepper, salt and garlic in it. Then pour the dressing over the salad and then mix it properly. Now transfer the salad with spoon on the raddichios leaves place on serving dish. Keep the salad in refrigerator for about ½ an hour to chill. Decorate the salad with parsley sprigs before serving.- Follow RecipesDream
- Follow @us
