Mushroom Grain Bowls With Green Goddess Dressing

Fresh mushrooms have been linked to the fight against breast cancer since 2010 when the Beckman Institute at the City of Hope Cancer Centre in California found that eating just 10g of mushrooms a day more than halved the risk of developing breast cancer. Try this tasty recipe at home.

Serves 4-6

Ingredients:

Dressing:

• 1 cup plain Greek yoghurt
• 1 cup packed fresh herbs
• (chives, coriander, parsley and dill work very well together)
• ¼ cup spring onions, chopped
• Juice of 1 lemon
• 1 small clove garlic, roughly chopped
• Pinch sea salt flakes
• Freshly ground black pepper
• Quick pickled cauliflower:
• 300g cauliflower florets
• 1 cup apple cider vinegar
• 1 cup water
• 1 Tbsp sea salt flakes
• 1 Tbsp sugar

Bowls:

• 4 cups mixed grains, cooked (farro, spelt, barley & wild rice work very well together)
• 2 Tbsp olive oil
• 2 cloves garlic, finely minced
• 500g mixed mushrooms, white buttons, portabellinis & baby buttons
• 170g fresh asparagus spears, very lightly blanched
• 110g shelled edamame beans
• Zest & juice of 1 lemon
• ½ cup spring onions, thinly sliced
• Fennel fronds or fresh dill, to serve
• Salt and pepper, to taste

Method:

For the dressing:

Combine all of the ingredients in a blender, food processor, or nutribullet. Process until smooth, adding a splash of ice-cold water to thin it out until desired consistency. Taste, to adjust salt and pepper. Scrape into a jar and keep it in the fridge.

For the pickled cauliflower:

Combine vinegar, water, salt, and sugar in a small saucepan and bring to a boil. Slice off the pretty top bits of the cauliflower florets and discard the thick stems. (Use stems in a soup or stir fry!) Add trimmed cauliflower to a heat-proof jar or bowl. Pour over the pickling liquid and allow it to cool. Place in the fridge until ready to serve.

For the bowls:

Heat oil and butter in a large frying pan over medium-high heat. Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often until just tender and golden brown. Season. In a large mixing bowl add the grains, mushrooms, asparagus spears, edamame beans, lemon zest, lemon juice, and spring onions. Toss. Spoon into bowls. Scatter over some pickled cauliflower. Top with fennel fronds or dill and finally a generous drizzle of green goddess dressing.

For more info : www.mushroominfo.co.za