King Oyster Mushroom & Mango Avocado Salsa Cups

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! 🙂

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King Oyster Mushroom & Mango Avocado Salsa Cups

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• Author: https://mayihavethatrecipe.com
• Total Time: 25 mins
• Yield: 4

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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 tablespoon fresh lemon juice (to taste)
• ½ teaspoon salt or to taste
• 3 large king oyster mushroom stems
• Salt and pepper to taste
• 2 tablespoon extra virgin olive oil, divided
• 4 Iceberg lettuce leaves to make the cups (you can also use q different type of lettuce)

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Instructions

1. 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
2. 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
3. Heat 1 tablespoon of olive oil in a non stick skillet. Cook mushrooms slices on high for 5 minutes
4. Drizzle the remaining tablespoon of olive oil over each slice and turn them over. Cook for another 5 minutes
5. While the mushrooms cook, fill the lettuce "cups" with salsa. Top each one with 3 slices of mushroom and serve immediately

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Entree
• Cuisine: Kosher / Vegan