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
Button Mushroom + Spicy Chickpea Buddah Bowl with Tahini Dressing
Ingredients
20 button mushrooms, halved
240g chickpeas
Extra virgin olive oil spray
2 tsp paprika
2 tsp chilli flakes
Salt and pepper
1 large carrot, shredded
1 cup of red cabbage, sliced finely
1 cup of rocket leaves
½ an avocado
2 tbs of pepitas (pumpkin seeds)
Dressing
1 tbs of tahini
1 tbs of water
Juice from ½ lemon
1 small clove of garlic
Pinch of salt
Directions
Heat a small saucepan to med-high heat, spray lightly with cooking oil. Add mushrooms, 1 tsp paprika and 1 tsp chilli flakes. Sauté for 5 mins, tossing occasionally. Season with salt and pepper.
Wipe down saucepan with paper towel. Repeat Step 1 using chickpeas instead of mushrooms.
In a jar, mix the ingredients for the tahini dressing. Shake well to ensure a smooth, creamy consistency.
Arrange half the rocket, red cabbage, carrot, button mushrooms, chickpeas, pepitas and avocado in each serving bowl, keeping ingredients separate. Drizzle with tahini dressing and enjoy!
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.
Apr 13, 2016
Roast Mushroom, Kale, Rice & Quinoa Salad
Ingredients
400 g button mushrooms, trimmed
2 medium sweet potato, peeled, cut into 1cm-thick rounds
3 tbsp Moroccan spice blend
3 tbsp olive oil
1 bunch kale, washed, dried olive oil cooking spray
1 cup rice and quinoa
0.25 cup salad dressing
0.33 cup currants
0.75 cup roasted cashews chopped
Directions
Preheat oven 220°C fan forced. Combine mushrooms and sweet potato in a large roasting pan. Sprinkle over spice blend. Drizzle with oil, season with pepper. Turn to coat. Roast 40 minutes until light golden and tender.
Remove the centre stem from the kale, roughly chop leaves. Scatter them over the sweet potato and mushrooms. Spray lightly with oil and roast 5 minutes. Remove from the oven.
Meanwhile cook the rice and quinoa following packet directions. Transfer to a bowl. Pour the dressing over the warm rice. Add currants and stir to combine.
Just before serving stir the rice and cashews through the kale and roast vegetables. Serve warm, cold or at room temperature.
Apr 13, 2016
Marinated Mushroom Tabbouleh Salad
Ingredients
2 lemons, rind finely grated, juiced
0.33 cup extra virgin olive oil
1 tsp caster sugar
400 g thinly sliced button or cup mushrooms
3 large halved ripe tomatoes
1 cup burghul
1 bunch (1 1/2 cups) flat leaf parsley leaves
1 bunch (1 cup) fresh mint leaves
4 thinly sliced green onions
Directions
Whisk the lemon rind, juice, oil and caster sugar together in a large bowl. Season. Add the mushrooms and stir to coat. Cover and refrigerate 1 hour or until mushrooms have absorbed dressing.
Meanwhile, squeeze the tomato seeds and juice over the burghul. Stir to combine. Cover and stand for 15 minutes. Finely dice the tomato flesh and chop the parsley and mint.
Add the tomato, herbs, green onions and burghul to the mushrooms. Season, toss gently to combine. Serve with barbecue steak, chicken or seafood.
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