Prep time – 15mins
Cooking time – 0mins
Serves – 2
|Button mushrooms, fresh - 3 cups||200g||7||1||5|
|Olive oil, virgin cold pressed - 2 tablespoons||40ml||0||0||0|
|Balsamic, apple or wine vinegar - 1.5 tablespoons||30ml||0||0||0|
|Water - 2 tablespoons||40ml||0||0||0|
|Dijon mustard - 1/2 teaspoon||1/2 tsp||0||0||0|
|Parsley - 1/2 tablespoon||1/2 TBS||0||0||0|
|Salt to taste||to taste||0||0||0|
|Sesame seeds - 2 teaspoons||6g||1||4||0|
|Total per serve||4g||21g||3g|
SERVES – 2
per Serve – recipe with 2 eggs: 350 cal / 1480 kJ
Tip: choose very fresh mushrooms for this recipe.
To make the marinade whisk the following ingredients in a bowl:
• 1/3 cup cold pressed virgin olive oil
• 1/4 cup vinegar (balsamic has the mildest flavour, use less if using apple cider or wine vinegar)
• 1/3 cup of water
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1 TBS of chopped parsley
– Then add the mushrooms and sesame seeds and leave to marinate for at least 1 hour. Stir half way through to evenly coat the mushrooms.
– Once marinated, use a pair of tongs to remove the mushrooms and place them in a separate bowl.
– Transfer the remaining marinade to a jar and store in the fridge to use as a dressing at another time.
– Enjoy as a side dish OR turn into a meal by adding eggs or legumes (e.g. cannellini or kidney beans) and diced cucumber.