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Loadshedding recipes

Marinated mushrooms and radishes

Marinated mushrooms and radishes

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Ingredients

For the marinade, mix:

1 lemon, zested and juiced
1 garlic clove, thinly sliced
2 T Italian parsley, finely chopped
Sea salt and freshly ground pepper, to taste
4 T olive oil
150 g Woolworths exoctic mushrooms
150 g Woolworths white shimeji mushrooms
150 g mushrooms
15 Woolworths rainbow radishes
15 Woolworths French radishes

Method

Toss the mushrooms with the dressing and set aside for 10–15 minutes.
Thinly slice the radishes, keeping them in a bowl of iced water as you work.
Just before serving, drain the radishes and arrange on plates. Top with the marinated mushrooms.

Cook’s note: This is especially good spooned onto toasted ciabatta.

Discover more vegetarian recipes here.

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Brandy-roasted exotic mushrooms with fondue

Pan-roasted duck breasts with exotic mushrooms

Creamy mushrooms and spinach on toast

Brown mushroom-and-halloumi burger

Lasagne with Parmesan, mushroom broth and pesto

Mushroom-and-chestnut phyllo pie

Mushroom-and-tarragon gravy

Savoury oats with creamy leeks, mushrooms and Parmesan

Mushroom ketchup

Chicken-and-mushrooms strudel

Marsala mushroom steak

Marinated mushrooms and radishes

Marinated mushrooms and radishes

Ingredients

Method