Instructions

1. 1

   Boil potatoes with skin until fork-tender, then cut into large chunks.

2. 2

   Tear king oyster mushrooms lengthwise and coat with 1 tbsp olive oil and a little salt.

3. 3

   Roast mushrooms at 200C for 12 minutes to remove moisture and deepen flavor.

4. 4

   Mix Greek yogurt, perilla powder, lemon juice, garlic, and remaining olive oil for the dressing.

5. 5

   Roll perilla leaves and slice into thin chiffonade.

6. 6

   Toss potatoes, mushrooms, and perilla leaves with dressing, then rest 10 minutes before serving.

Tips

Nutrition (per serving)