Roasted Mushroom & Vegetable Medley
Ingredients
Directions
Mushroom, Sweet Potato & Chickpea Salad
Mushroom, Sweet Potato & Chickpea Salad
Ingredients
100ml olive oil
1 tbs lemon juice
2 tsp honey
200g button mushrooms
200g Swiss brown mushrooms
1 large orange sweet potato, peeled, cut into 2.5cm pieces
1 tsp each ground cumin & coriander
400g can chickpeas, rinsed & well drained
1 cup almond kernels
100g beans, trimmed
100g baby spinach
Directions
Preheat oven to 240°C or 220°C fan forced. Whisk ¼ cup oil, lemon juice and honey in a large bowl, season to taste. Add mushrooms and stir to coat. Cover and refrigerate for 1 hour to marinate.
Line 2 roasting pans with baking paper. Arrange sweet potato in one pan, drizzle with ½ the remaining oil, season to taste. Cook for 20 minutes. In a large bowl combine remaining oil with cumin, coriander, chickpeas and almonds and stir to coat. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under sweet potato and cook a further 12-15 minutes or until sweet potato is golden and almonds roasted. Cool to room temperature.
Blanch beans in a saucepan of boiling water until bright green. Drain and refresh in iced water. Pat dry and cut into 3cm lengths.
Spoon the marinated mushrooms onto a large platter. Add sweet potato, chickpeas, almonds, beans and spinach. Toss gently to combine and serve.
Balsamic Mushrooms with Lime
Balsamic Mushrooms with Lime
Ingredients
1 cup walnut halves, chopped
1 /3cup olive oil
2 garlic cloves, crushed
1 small red chilli, deseeded & finely chopped
500g button mushrooms, trimmed
2 tsp brown sugar
1 tbs balsamic vinegar
2 tbs lime juice
steamed jasmine rice, to serve
Directions
Heat a wok over high heat. Add the walnuts & cook, stirring constantly, for 2-3 minutes or until hot. Remove & set aside.
Add oil, garlic & chilli to the wok & stir-fry for 30 seconds. Add the mushrooms & stir-fry for 2-3 minutes or until the mushrooms are just tender.
Combine the balsamic vinegar & brown sugar, add to the mushrooms & stir-fry 30 seconds or until well coated.
Remove from the heat, stir in the walnuts & lime juice. Serve with steamed jasmine rice.
Marinated Mushroom Salad
Marinated Mushroom Salad
Ingredients
1/3 cup extra virgin olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, crushed
1 tsp caster sugar
2 tsp tahini paste
400g button mushrooms
1 bunch asparagus, trimmed
150g roasted capsicum, cut into strips
1 bunch watercress, sprigs picked
1/2 cup flaked almonds, toasted
Directions
Combine oil, lemon rind and juice, garlic, sugar, tahini plus salt and pepper in a large bowl. Whisk well to combine. Remove 1 tbs dressing and set aside. Add mushrooms to the bowl and stir to coat. Cover and refrigerate for 2 hours or until mushrooms have absorbed dressing.
Blanch, steam or microwave the asparagus until bright green and tender. Refresh in cold water, pat dry with paper towel and cut into thirds crossways.
Just before serving add asparagus, capsicum, watercress and almonds to the mushrooms and toss to combine. Arrange on a platter, drizzle with reserved dressing and toss gently.
Recent Comments