Marinated mushrooms and radishes

Marinated mushrooms and radishes

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Meat-free
  • 25 minutes
  • Woolworths DMZ Pinot Noir 2015


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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