A delicious plant-based twist on a classic!
Add the oil, vinegar and spices to the bowl and mix.
Slice the mushrooms and add to the bowl with the oil and vinegar seasoning. Stir the mushrooms in the mixture until evenly coated and set aside for 5 min stirring occasionally.
Chop the romain lettuce and add to the bowl. Stir to combine.
Add brewers yeast and toss the salad to combine and serve.
For a vegetarian version feel free to top the salad with freshly grated parmesan cheese.