SAMFA Mushroom Harvest Bowl

Serves 2

 

Ingredients:

 

  • Pickled cauliflower:
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 Tbsp black mustard seeds
  • 2 Tbsp sea salt
  • 2 Tbsp sugar
  • 1 small head cauliflower, cut into florets / 300g cauli blossom florets

 

Avocado dressing:

  • 1 avocado, pitted
  • ¼ cup olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp blood orange juice
  • 2 Tbsp fresh basil leaves, chopped
  • ½ garlic clove, grated
  • ½ cup – ¾ cup cold water
  • Salt and pepper, to taste

 

Harvest bowl ingredients:

 

  • 8 brussel sprouts, sliced in half
  • Olive oil
  • Salt, to taste
  • 2 Tbsp butter
  • 250g white button mushrooms, sliced
  • 1 Tbsp soy sauce
  • 2 cups baby spinach
  • 1 cup cooked wild & brown rice mix
  • ½ cup purple cabbage, shredded
  • ½ cup edamame beans, steamed
  • ½ cup pickled cauliflower / cauli blossom
  • 2 Tbsp toasted mixed seeds

 

Blood orange wedges, to serve

Method:

 

For the pickled cauliflower:

  • Put all the ingredients except the cauliflower in a medium sized saucepan.
  • Mix and bring to the boil.
  • Place cauliflower in a large heatproof jar. Pour over the hot pickling liquid.
  • Allow to cool in the jar and then seal and keep in the fridge.
  • (Pickle can be made up to a week before)

 

For the avocado dressing:

  • Combine all the ingredients in a blender and season lightly.
  • Blend until creamy, adding extra water if necessary to reach a smooth consistency.
  • Transfer to a jar and keep in the fridge for serving.

 

To assemble the bowls:

  • Toss the brussel sprouts with some olive oil and salt.
  • Place in a cast iron pan on medium high heat.
  • Cook until charred on their cut side and tender. Set aside.
  • In the same pan add the butter and when sizzling add the mushrooms.
  • Sauté until the mushrooms release their liquid and are golden brown.
  • Switch off the heat and pour over the soy sauce and toss.
  • Season with black pepper.
  • Divide the baby spinach as a base amongst the two bowls.
  • Working in little pockets divide the rice, purple cabbage, edamame beans, pickled cauliflower, charred brussel sprouts and mushrooms evenly.
  • Sprinkle everything with the toasted seeds.
  • Serve with a wedge of blood orange and the avocado dressing on the side.
Tamryn Sher
tamrynsher@gmail.com
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