Akomz Farms & Foods > Recipes4

Mushroom Salad


  • 12 ounces boned and skinned chicken breasts, cut in 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 cups (about 8 ounces) baby carrots
  • 1 pound Akomz Fresh Button Mushrooms quartered (about 6 cups)
  • 1/4 cup dry white wine
  • 1 1/2 cups peeled and seeded sliced cucumbers
  • 4 cups lettuce leaves


  • Sprinkle chicken with salt and black pepper.
  • In a large pan over medium-high heat, heat oil until hot.
  • Add chicken, mushrooms and carrots; cook, stirring constantly, until mushrooms are softened, about 2 minutes.
  • Stir in wine; cook 1 minute longer.
  • Remove chicken and vegetable mixture to a serving bowl; set aside.
  • Heat juices in skillet over high heat until reduced to 1 tablespoon, about 3 minutes.
  • Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes.
  • Just before serving add diced cucumbers, shredded cabbage and lettuce and toss with any salad dressing of choice.
  • Serve with Bread.

Mushroom Ofada Sauce


  • 400g Akomz Fresh Button Mushrooms
  • Two spoons of ground crayfish
  • Green Peppers
  • Red peppers
  • Tatashe or shombo (Local Pepper)
  • 2 cups of sliced onions
  • Locust Beans (Iru)
  • Palm oil (One cup)
  • Salt to taste


  • Remove the seeds and Grind the green peppers and red peppers together.
  • Bleach the palm oil – put on low heat for 5 minutes
  • Cut the mushroom into quarters and set aside
  • Set a clean pot on heat; add the oil and heat for just 2 minutes. Add the sliced onions. Stir and allow to fry for a minute.
  • Add the ground pepper combination and allow to fry for the next 10-15 minutes. Remember to stir occasionally to avoid burning.
  • Add the quartered mushrooms; add two spoons of ground crayfish, and salt to taste. Also add the locust bean (iru).
  • Stir and allow to simmer for 5 minutes.

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