Things that might happen while sitting at Starbucks, trying to write about King Oyster Mushroom & Mango Avocado Salsa Cups:
- Someone having a very loud, not-so-private-anymore phone conversation will sit on the table in front of you
-A couple of girls having a very loud, no-so-private-anymore conversation (usually filled with "OMGs,", "seriously-s" and "like-s" ) will sit on the table behind you
- Random dude will try to strike up a conversation while you wait in line to order your drink. Opening line being "Getting some work done? What do you sell?" (head scratch)
- You will suddenly become someone named "Liz", thanks to the barista at the register taking your order
- The very nice barista preparing your drink, who knows exactly how you like it, won't call you Liz, cause she knows that's not your name
- (Different) random dude will sit at your table while you're waiting for your drink and will act surprised when you come back and sit down: "Oh, did I sit at your table? I'm sorry". No sir, empty tables usually have laptops on them (head scratch).
- Same random dude will continue to sit at your table for another 10 minutes, also trying to strike up conversation (eye roll)
- Nice random gentleman witnessing the whole scene will shake his head and give you a sympathetic smile (sigh of relief)
- You will start thinking about changing the title of your blog post from "King Oyster Mushroom & Mango Avocado Salsa Cups" to "The Starbucks Chronicles"
Either way, enjoy! 🙂
King Oyster Mushroom & Mango Avocado Salsa Cups
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
- 1 large mango, diced ( about 1 ½ cups)
- 1 large avocado, diced (about 1 cup)
- ½ cup fresh chopped cilantro (you can also use basil or parsley if you don't like cilantro)
- 1-2 tbsp fresh lemon juice (to taste)
- ½ tsp salt or to taste
- 3 large king oyster mushroom stems
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil, divided
- 4 Iceberg lettuce leaves to make the cups (you can also use q different type of lettuce)
Instructions
- To prepare the avocado and mango salsa, combine diced avocado, mango, chopped cilantro, lemon juice and ½ teaspoon salt in a medium size bowl. Toss well and refrigerate until ready to use
- Cut the stems of the mushroom into thick slices (you'll get approximately 4 slices per mushroom, 12 slices total). Season with salt and pepper to taste on both sides
- Heat 1 tablespoon of olive oil in a non stick skillet. Cook mushrooms slices on high for 5 minutes
- Drizzle the remaining tablespoon of olive oil over each slice and turn them over. Cook for another 5 minutes
- While the mushrooms cook, fill the lettuce "cups" with salsa. Top each one with 3 slices of mushroom and serve immediately
- Category: Entree
- Cuisine: Kosher / Vegan
Dina says
... Greetings Vicky & Ruth :), don't be surprised if i comment on your write ups again, can't help it, they're such fun & make me laugh, keep them comin' ladies, they brighten up my mood, every time, many Blessings to you for that, now lets have a look at that recipe :), love & peace to all & God Bless ...
Vicky & Ruth says
Thank you 🙂