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Grilled miso mushroom and grain salad
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2 tbsp Benecol* Buttery Taste spread
11⁄2 tbsp white miso paste
2 tsp clear honey
2 cloves garlic, crushed
4 large portabella mushrooms, cleaned and any thicker stalks trimmed
1 tsp toasted sesame oil
1 tbsp rice vinegar
1 small leek, finely sliced
250g pouch ready-cooked spelt, quinoa, red rice and wild rice
1 tsp sesame seeds
1 carrot, peeled and julienned or coarsely grated
100g radishes, finely sliced
1 small avocado, chopped
1. Preheat the grill to high. In a small bowl, mix 1 tbsp spread with ½ tbsp miso paste, 1 tsp honey and the garlic. Arrange the mushrooms on a foil-lined tray and brush all over with the mixture; season and set aside. Mix the remaining 1 tbsp miso paste, 1 tsp honey, sesame oil, rice vinegar and 1 tsp water to make a dressing; set aside.
2.Heat the remaining 1 tbsp spread in a saucepan and gently fry the leek with a pinch of salt for 5-6 minutes until soft. Add the grain mix and cook for 1 minute. Tip into a bowl and set aside. Toast the sesame seeds in a dry pan for a few moments till golden, then tip into a bowl and set aside.
3. Meanwhile, grill the mushrooms for 4 minutes on each side until golden and cooked through. Toss the grains with the carrot, radishes and avocado and divide between plates. Top with the mushrooms (spooning over any juices), then spoon over the dressing and scatter with sesame seeds to serve.
Any grain would work well in this salad. Try wild rice or quinoa instead of the grain mix if you prefer.
Typical values per serving:
V Per serving 2236kJ// fat/ saturated fat/carbs/ sugars/ fibre/ protein salt/
3 of your 5 a day
This recipe was first published in November 2021.