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Peel and chop the garlic.
Cut off the lower part of the stem then slice the King oyster mushrooms lengthways into 3-4, depending on thickness. Put a large fry pan on the stovetop on medium heat. Add 40g of butter and as it melts, quickly add the mushrooms. Add half the chopped garlic on top. Cook for 1 minute each side, remove and set aside. Add another 40g of butter and cook the rest of the mushrooms and garlic.
Remove the sage leaves from the stem. Ensure they are picked gently as we want the leaves intact. Put a small fry pan on the stovetop on medium heat. Add 20g of butter and when it melts, add 1 cup of sage leaves. Cook for about 2 minutes or until it crisps up. Remove and drain on paper towels to remove access butter. Season generously with salt. Set aside.
Bring a medium sized saucepan to the boil. Add a pinch of salt. Whilst that is boiling, cut off the ends of the yellow beans. Cook the yellow beans for 3 minutes or until al dente. Remove the yellow beans and put under cold running water to stop the cooking process. Pat dry with paper towels and set aside.
In a mason jar or small mixing bowl, add olive oil, apple cider vinegar, Dijon mustard and horseradish cream.
Shake or mix until well combined.
In a small mixing bowl, mix the cooked yellow beans with the dressing.
In a flat serving plate, lay the base with 90% of the broccoli sprouts. Ensure it reaches the outer edges.
Place half the dressed yellow beans on top, followed by half the King oyster mushrooms and ¼ of the crisp sage. Season with pepper.
Then place the rest of the yellow beans on top followed by the rest of the King oyster mushrooms and burnt butter sage. Garnish with the leftover broccoli sprouts.
Season with pepper. Serve immediately.
Fry Pan Large
You can substitute pretty much any mushroom you wish with the closest options being normal oyster mushrooms and lion’s mane.
You can substitute the broccoli sprouts with any other sprout especially snow pea sprouts and alfalfa sprouts. You can also use micro greens if you prefer. It’s essentially to provide a delicate element to the recipe.
Use good butter for this recipe as it is a prominent flavour throughout the salad.
Don’t cook on high heat as you will burn the butter, garlic and the sage.
Substitute butter with vegan butter made from vegetable oils to make this recipe vegan friendly.