Pear Salad with Olives and King Oyster Mushrooms

2019 10 25 10 3.03.25 1 3

When planning the dish you’re going to prepare, you often know how it’s going to taste. But with this one, I was really surprised by the harmony when it all came together.

Serves two. 15 min to prepare, a few hours to marinate.


  • 5-8 king oyster mushrooms, cut into bite-sized pieces
  • 6 tbsp olive oil
  • 1/2 tsp of paprika paste
  • 11 tbsp balsamic vinegar
  • 2 pinches of salt
  • 1 pinch of pepper
  • 2 handsful of olives, pips removed and chopped into smaller pieces (about 1cm or 1/2 inch)
  • 10 mulberries (or 2-3 dates)
  • 1 handful of almonds
  • 2 pears
  • 1 handful of grated quinces
  • 2 handful of arugula


Marinate the king oyster mushrooms with 3 tbsp of olive oil, paprika paste, 3 tbsp of balsamic vinegar, salt and pepper for a few hours, ideally overnight. Prepare olives. Toss the balsamic vinegar, olive oil and mulberries into a blender. Chop the almonds. Cut the pears lengthwise into 1cm (about half an inch) thick slices. Grate the quince, mix with the arugula. Plate the pear slices and a few olive pieces alternately on each other such that they form some kind of crescent.


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