Food Sharing: Vegetarian Oyster Mushroom Caesar Salad

1. Stir the marinade together in a small jar.

2. Add oil to an iron pot, heat over medium heat and place the whole mushroom dough in the pan. You can cut off the thickest parts of the stem, but make sure they're still connected.

3. Put another pan on top, squeeze down, squeeze out the liquid, give the mushrooms a nice crust.

4. Let stand for a minute or two, then turn the mushroom over and press again. Wipe off any moisture under the pressure cooker with a kitchen towel. Repeat this process several times until both sides look golden. If it sticks to the pan, add more oil.

5. Pour the marinade into the pan to make the mushrooms shiny and juicy on both sides.

6. Place the mushrooms on a board and cut into large pieces.

7. Add the chickpeas to the same pot and let them absorb the remaining marinade.

8. Stir the Caesar sauce in a mixing bowl to combine. If it feels too thick, you can add a little water. The consistency should be thin, but it can still stick to the salad leaves. Taste and adjust the seasonings.

9. Cut the long leaves into large pieces and stir in a bowl. Stir until all the leaves are covered with condiments.

10. Divide the salad into two bowls, add the chickpeas, mushrooms and half an avocado, and top with fresh dill and freshly ground black pepper.