Recipe Type: Salads

Soba Noodle Salad With Teriyaki Mushrooms

Prep: 15 mins | Cook time: 10 mins | Serves:  4

  • 270g packet soba noodles
  • 1 bunch asparagus, halved, thinly sliced on the diagonal
  • 2 tablespoons white wine vinegar
  • 3 teaspoons sesame oil
  • 2 teaspoons caster sugar
  • 1 green onion, thinly sliced on the diagonal
  • 2 1/2 tablespoons vegetable oil
  • 3 garlic cloves, thinly sliced
  • 6cm piece fresh ginger, peeled, cut into matchsticks
  • 400g Swiss brown mushrooms, sliced; or 400g cup mushrooms
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon lemon juice
  • Fresh coriander sprigs, to serve
  1. Cook noodles following packet instructions, adding asparagus for last minute. Drain. Cool under cold running water. Dain well. 
  2. Meanwhile, combine vinegar, sesame oil and sugar in a large bowl. Stir until sugar dissolves. Add noodle mixture and onion to dressing. Toss until well coated.
  3. Heat vegetable oil in a large frying pan over high heat. Add garlic and ginger. Cook, stirring, for 1-2 minutes or until golden. Remove with a slotted spoon. Add mushrooms to hot pan. Cook for 3 minutes or until golden. Add teriyaki sauce and lemon juice. Toss to coat and cook for 1-2 minutes or until sauce has reduced and mushrooms are glazed. 
  4. Divide noodle mixture between 4 serving bowls. Top with mushrooms and garlic mixture. Serve sprinkled with coriander.

Portobello Mushroom Steak with Chimichurri Sauce

Prep: 15 mins | Cooking time: 10 mins | Serves:  4

  • 12 Portobello mushrooms; or 12 flat white mushrooms
  • 250g packet cocktail truss tomatoes, cut into bunches
  • Olive oil cooking spray
  • Roasted baby potatoes, to serve

Chimichurri Sauce

  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli flakes
  1. Heat a barbecue grill plate on high. Spray mushrooms and tomatoes with oil. Season with salt and pepper. Barbecue mushrooms, with hood down, for 3-4 minutes each side or until lightly charred and tender. Barbecue tomatoes for 2-3 minutes. Serve vegetables drizzled with chimichurri sauce.
  2. Make Chimichurri Sauce Combine all ingredients in a bowl. Season with salt and pepper.

Mushroom Carpaccio

Cooking time: 15 mins | Serves:  6-8 (shared plate)

  • ¼ cup extra virgin olive oil, plus extra to drizzle
  • 2 teaspoons finely chopped capers
  • Zest of 1 lemon
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 200g brown and white cup mushrooms, thinly sliced; or 200g white flat mushrooms, thinly sliced
  • 20g baby rocket leaves
  • 20g thinly sliced prosciutto, torn
  • Toasted bread or baguette, to serve
  1. Place oil, capers, lemon juice and parsley in a small bowl. Season with salt and pepper. Stir to combine.
  2. Arrange mushrooms in a single layer on a large serving plate. Drizzle over dressing. Top with rocket, prosciutto and lemon zest. Serve with bread.

Cook’s note:

You can also make this recipe ahead of time. Dress mushrooms and store covered in the fridge for up to 3 hours. Add rocket and prosciutto when ready to serve.

Mushroom & Haloumi Salad

  • 1/3 cup olive oil
  • 1 large lemon, juiced
  • 2 garlic cloves, crushed
  • 3 tsp dried Greek oregano
  • 1 small red chilli, finely chopped
  • 400g haloumi, drained, sliced (see tip)
  • 375g cup mushrooms, thickly sliced
  • 2/3 cup semi-dried tomatoes, roughly chopped
  • 100g baby spinach leaves
  • Extra virgin olive oil & crusty bread barbecued, to serve
  1. Combine the olive oil, lemon juice, garlic, oregano, chilli and salt and pepper in a bowl. Whisk until well combined. Use a little of the marinade to brush over both sides of the haloumi.
  2. Add the mushrooms to the remaining marinade and stir to coat all the mushrooms. Cover and refrigerate both the mushrooms and haloumi for 30 minutes.
  3. Preheat a greased barbecue plate on medium-high. Barbecue the mushrooms for 5 minutes, turning occasionally until just tender. Remove to a large bowl.
  4. Barbecue the haloumi for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.
  5. Add the tomatoes and spinach to the mushrooms and cheese, toss gently to combine.
  6. Arrange on serving plates, drizzle with a little extra virgin olive oil and serve with barbecued bread.

BBQ Mushroom Caprese Salad

  • 2 vine ripened tomatoes, thickly sliced (approx. 1cm)
  • 1 small red onion, cut into rings
  • ¼ cup (10g) basil leaves
  • 2 tbsp balsamic glaze
  • 20g butter, melted
  • 1 garlic clove, crushed
  • 4 (60g each) Portabella or Field Mushrooms, stems trimmed
  • 220g tub bocconcini, drained and torn
  1. Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
  2. Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
  3. Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
  4. Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.

Antipasto Platter

  • 1/3 cup extra virgin olive oil
  • 2 tbs balsamic vinegar
  • 1 garlic cloves, crushed
  • ½ lemon squeezed
  • Dried oregeno to dress
  • Salt & ground black pepper
  • 200g button mushrooms
  • Char-grilled vegetables such as eggplant, pumpkin, capsicum, semi dried tomatoes
  • Cheese and fresh-cut ham
  • Crusty bread to serve
  1. Combine oil, vinegar, garlic, lemon, oregano salt and pepper in a bowl. Add mushroom mix to coat. Cover and refrigerate for 2 hours or overnight to marinade.
  2. Spoon mushrooms into a bowl. Arrange platter and place mushrooms. Serve with crusty bread.

*Note: char-grilled veggies are all available in the deli section of your supermarket where you buy fresh cut ham and salami. Add as much or as little as you like to graze along or with family and friends!