Preparation time: 1 hour minutes
Cooking time: 15 minutes minutes
Serving Size: Serves 6
2 tbs extra virgin olive oil
2 tbs red wine vinegar
2 tsp Dijon mustard
400g button mushrooms, halved
300g fresh beans, trimmed
1/2 cup walnuts
1 tbs sesame seeds
250g mixed cherry tomatoes, halved
300g fresh peas.
1. Whisk olive oil, vinegar, mustard and ginger and pepper in a large bowl. Remove 2 tablespoons to a small bowl and set aside. Add the mushrooms to the large bowl and stir to coat. Cover and set aside 1 hour to absorb the marinade.
2. Meanwhile wash the beans and place onto a microwave-safe plate. Cover with damp paper towel and microwave for 1-2 minutes until bright green and just tender. Refresh in iced water, drain and pat dry. Halve the beans if necessary.
3. Repeat with the peas.
4. Heat walnuts in a non-stick frying pan over medium heat, until lightly toasted. Add the sesame seeds and cook a further 1-2 minutes until golden.
5. Add the beans, tomatoes and peas to the mushrooms. Pour over the reserved dressing and toss to combine. Spoon onto a platter, scatter over walnuts and sesame seeds. Serve.
THAI MUSHROOM SALAD
- 1 lime, juiced
- 1 tbsp fish sauce
- 1 tbsp tamari
- 1 chilli, finely chopped
- 1 clove garlic, minced
- ¼ cup coriander leaves and stems, chopped
- 1 tbsp olive oil
- 3 tbsp olive oil
- 300 g mushrooms, sliced
- 1 clove garlic, crushed
- ¼ cup tamari
- 1 cucumber, sliced
- 2 tomatoes, sliced
- ¼ red onion, finely sliced
- 1 cup sprouted legumes
- ¼ cup fresh mint, chopped
- ¼ cup coriander leaves, chopped
- ¼ cup almonds, sliced, toasted
- To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside
- Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.
- Heat a large fry pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Sauté them, stirring occasionally, for 3 minutes then add in the garlic and continue to sauté for another 3 minutes. Avoid stirring too much.
- Pour in the tamari, and allow it to bubble and caramelise, given the whole fry pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.
- To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.
Adapted from Thai Mushroom Salad | Australian Mushrooms
WOOD EAR MUSHROOM and ENOKI MUSHROOMS SALAD
½ cup dried wood ear mushrooms
1 cup celery
1 cup enoki mushroom
4 cups water
1 tablespoon soy sauce (salt-reduced or dark soy sauce is preferred)
2 tablespoons Chinese black vinegar
1 teaspoon olive oil
1 teaspoon ginger
2 teaspoons white sesame seeds (optional)
Olive Oil for cooking (2-3 tablespoons)
1. Gently rinse the wood ear mushrooms with tap water. Soak with 2 cups of warm water in a big bowl. Rehydrate for 30 minutes or until tender. Prepare the celery by chopping it into small pieces. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces. Grate the ginger.
1. Add the water to a pot, and then add the wood ear mushrooms and enoki mushrooms to it. Brining the water to a simmer. Transfer the mushrooms to the dish, and combine with the celery, soy sauce, Chinese black vinegar, ginger, and olive oil.
2. Top with white sesame seeds (optional) and serve.
TIPS • For a nut-free and gluten-free dish, use gluten-free soy sauce.
DO YOU KNOW? Dark soy sauce is less salty than the regular soy sauce. Dark soy sauce is darker, thicker and sweeter due to added molasses. It is often used for seasoning and dipping. You can use dark soy sauce to replace regular soy sauce in stir-fries, stews and casseroles.
Per serve Energy: 152k J/36 Calories; 1.8 g protein; 2.1 g fat (includes 0.3 g saturated fat; saturated : unsaturated fat ratio 0.2); 1 g available carbs (includes 0.5 g sugars and 0.5 g starches); 1.2 g fibre; 227 mg sodium; 252 mg potassium; sodium : potassium ratio 0.9.
ROSEMARY ROASTED NUTS
For gifts, or for party treats, it’s easy to jazz up a mix of nuts by roasting them with herbs and spices.
- Non-stick olive oil cooking spray
- 1 egg white
- 2 teaspoons fresh rosemary snips, or 1 teaspoon crushed dried rosemary
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon ginger
- 3 cups walnut pieces, hazelnuts (filberts), and/or whole almonds
- Preheat the oven to 350 degrees F (180C). Line a 9 x 13 baking pan with foil, and lightly coat the foil with non-stick cooking spray. Set pan aside.
- In a medium bowl, lightly beat the egg white with a fork until it’s frothy. Add the rosemary, pepper, and salt, beating with the fork until combined. Add nuts, and toss to coat.
- Spread the nut mixture in an even layer in the pan and bake 15 to 20 minutes, or until golden, stirring once.
- Use the foil to lift the nuts from the pan and set aside to cool. Break up any large pieces. Store in an airtight container in the freezer for up to one month. Makes 12 1/4 cup servings.
Per serving: 198 cal., 20g total fat (2g saturated), 102mg sodium, 4g carb, 2g fiber, 5g protein.