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large (800g) King oyster mushrooms (sliced into about 1-inch “scallops")
tablespoons sunflower oil (3 tbsp for "scallops" and 2 tbsp for caps)
small shallots or one small red onion
sprigs fresh thyme
tablespoon roasted garlic paste (about 3-4 cloves of roasted garlic cloves preset with the back of the knife)
tablespoons sunflower oil
tablespoons apple cider vinegar
tablespoon capers chopped coarsely
Salt and pepper to taste
- Preheat oven to 425 degrees F.
- For mushrooms; cut off the bottom and the cap, you want just the white stems for "scallops” slice them into 1-inch rounds and places into the bowl.
- Add 3 tbsp of oil to a bowl with “scallops” and mix.
- Place “scallops” on the lightly oiled baking sheet; add sliced shallots and fresh thyme and place in preheated oven to 425 F. Cook the mushroom for 15 minutes on each side. Let cool slightly on the same baking sheet.
- Slice the caps into 2-3 slices and keep separate. Add 2 tbsp of oil and mix spread on a lightly oiled baking sheet and bake for 10-15 minutes, you can cook longer if you want crispy “bacon” in your salad. Keep on the side.
- In meantime trim and wash watercress.
- In the small saucepan on frying pan heat and stir no need to boil; 4 tbsp oil, 3 tbsp apple cider vinegar, roasted garlic paste, capers, salt and black pepper.
- Place roasted “scallops” and shallots in the mixing bowl; scrape thyme lives in it pure warm dressing all-over mushrooms and toss or mix.
- Arrange the watercress on a plate and top first with sliced roasted mushrooms cups.
- Arrange the “scallops” on the top.
- Serve with lime on the side.