Meat-free Archives

Salad recipes

Baby marrow fritter bowl

15 minutes

Danillo’s oregano-marinated mushrooms

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

500 g brown shimeji mushrooms
500 g white shimeji mushrooms
½ cup honey
1½ cups extra virgin olive oil
¼ cup white balsamic vinegar
3 cloves garlic, halved
5 sprigs fresh oregano
sea salt and freshly ground black pepper, to taste

Method

1. Bring a saucepan of salted water to a rapid boil. Sprinkle the mushrooms into the water and boil for 5 minutes until soft.

2. Drain in a colander and allow to stand for a few minutes to release as much water as possible. Transfer to a bowl.

3. Whisk the honey, olive oil and balsamic vinegar in a bowl, then add the garlic and oregano. Season to taste, bearing in mind that the flavours will develop over time. Pour the olive oil mixture over the mushrooms. Carefully mix until all the mushrooms are coated.

Cook’s note: Store in sterilised glass jars in the fridge for up to 2 months. Use these mushrooms as a pasta sauce; simply add some pasta water and toss with freshly cooked hot pasta.

Find more mushroom recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Waldorf salad

Corn cheese pap falafels

Sousboontjies

Potato hand pies

Slaphakskeentjies

Green giardiniera

Crispy rice bites

Pickled braaied mushrooms

Braaied mielie atchar

Sweetcorn potato salad

Baby marrow fritter bowl

Danillo’s oregano-marinated mushrooms

Danillo’s oregano-marinated mushrooms

Ingredients

Method