- Serves: 4
- Cooks In: 15 minutes
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Ingredients
2 tbs white miso paste *
¼ cup lemon juice
1 ripe avocado, peeled and deseeded
2 tsp wasabi paste
¼ cup Japanese mayonnaise
8 flat mushrooms, stems removed
2 tbs peanut oil
salt and pepper
2 cups mixed Asian herbs or micro salad greens.
1 small beetroot, julienned
* Miso paste is a fermented soybean mixture used for stews. It can be found in most supermarkets and all Asian grocers.
Method
1
To make the dressing; whisk miso paste and lemon juice together and set aside
2
Puree avocado, wasabi and mayonnaise in a blender. Set aside.
3
Preheat a greased barbecue grill on high heat. Toss mushrooms in peanut oil and season with salt and pepper. Arrange mushrooms stem-side down on barbecue. Barbecue for 3 minutes . Turn mushrooms and spoon over dressing. Barbecue for 3-4 minutes, until the sauce is hot and mushrooms are tender.
4
Place salad greens on serving plates, top with avocado puree, mushrooms and sprinkle with beetroot and serve.
Ingredients
2 tbs white miso paste *
¼ cup lemon juice
1 ripe avocado, peeled and deseeded
2 tsp wasabi paste
¼ cup Japanese mayonnaise
8 flat mushrooms, stems removed
2 tbs peanut oil
salt and pepper
2 cups mixed Asian herbs or micro salad greens.
1 small beetroot, julienned
* Miso paste is a fermented soybean mixture used for stews. It can be found in most supermarkets and all Asian grocers.
