Apr 14, 2016
Barbecued Swiss Brown Mushroom & Soba Noodle Salad
Ingredients
2 tbs salt reduced soy sauce
¼ cup lime juice
¼ cup mirin
1 tsp sugar
1 ½ teaspoons sesame oil
3½ tbs peanut oil
24 Swiss Brown button mushrooms, stems trimmed
1 x 270g pkt dried soba noodles*
3 green onions (shallots), very finely sliced
¼ cup mint leaves, torn
2 tbs toasted cashews, roughly chopped, to serve
* Soba noodles are made from buckwheat and are available from most supermarkets.
Directions
To make dressing, place soy sauce, lime juice, mirin, sugar sesame oil and 1 ½ tbs peanut oil in a jar and shake to combine.
Preheat a lightly greased barbecue grill on medium-high heat. Sprinkle mushrooms with remaining oil, then barbecue for 4 minutes on each side, until golden. Set mushrooms aside to cool.
Cook soba noodles in a large saucepan of rapidly boiling salted water until just tender, then rinse under cold water to refresh. Cut cooked mushrooms in half. Toss noodles with mushrooms, green onions, mint and dressing. Serve sprinkled with cashews.
Apr 14, 2016
Barbecued Mushroom, Asparagus & Prawn Salad
Ingredients
2 lemons
1/4 cup olive oil 2 garlic cloves, crushed
2 tsp caster sugar
400g cup mushrooms, sliced
1 bunch asparagus, ends trimmed, cut into 3cm lengths
16 medium green prawns, peeled with tail intact and deveined
250g cherry tomatoes, halved
150g baby spinach leaves
Extra virgin olive oil and flat bread, to serve
Directions
To make marinade, juice 1 lemon and pour juice into a large bowl. Add oil, garlic and sugar. Season then whisk well. Transfer 1 tbs marinade to a small bowl. Set aside. Add mushrooms to remaining marinade, stir to coat. Cover and stand 15 minutes.
Preheat barbecue plate on medium-high heat. Add mushrooms and asparagus and barbecue 3-4 minutes, turning once, until light golden and just tender. Remove to a bowl. Add prawns to the hot barbecue plate, spoon over reserved marinade and barbecue 2-3 minutes or until cooked through. Transfer to a plate. Half remaining lemon and barbecue halves cut-side down 3-4 minutes, or until golden.
Add tomatoes and prawns to mushrooms and asparagus, toss gently to combine. Spoon onto a large platter, add spinach leaves and season. Drizzle with extra virgin olive oil and juice from barbecued lemons. Toss gently and serve with barbecue ?at bread.
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