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Brain Food At Its Best
The South African Mushroom Farmers' Association

Mushroom Vegan Recipe, It’s brain food at its very best

Enter the humble mushroom! It’s brain food at its very best, containing carbs, protein – yes, protein – and a healthy array of vitamins, minerals and antioxidants.
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Ingredients Method

Ingredients
  

Quick pickled red onions:
  • ½ cup red wine vinegar
  • ½ cup water
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 large red onion thinly sliced
Herb vinaigrette:
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • 4 tbsps chopped fresh herbs such as basil, chives, coriander etc.
  • 2 tbsps fresh lime juice
  • 1 small clove garlic finely grated
Cauli rice:
  • 1 large head cauliflower
  • 1 white onion diced
  • zest and juice of ½ a lemon
Mushrooms:
  • 250g white button mushrooms whole or halved
  • 250g portabello mushrooms quartered
To serve:
  • 110g shelled edamame beans cooked
  • 125g tenderstem broccoli cooked
  • 100g asparagus spears cooked
  • 1 whole avocado quartered
  • 2 tbsps black and white sesame seeds lightly toasted
  • lime wedges for serving
  • olive oil for cooking
  • salt and pepper to taste

Method
 

For the pickled onions:
  1. Whisk the vinegar, water, sugar and salt together in a small bowl until sugar and salt dissolve. Place sliced onion in a glass jar. Pour vinegar mixture over and seal.Let sit at room temperature for 1 hour.
For the herb vinaigrette:
  1. Cut the head of cauliflower into chunks, stem included. Place cauliflower in a food processor and pulse until it forms a chunky rice-like texture. (You can also achieve this by grating the cauliflower on a large box grater)
  2. In a large frying pan over medium heat, add a drizzle of olive oil. Add the diced onion and cook until soft. Add the cauliflower rice and cook, stirring often, until the cauliflower softens but retains a nice bit of texture.  Stir in the lemon juice and zest and season well with salt and pepper.
For the mushrooms:
    Preheat the oven to 200˚C, fan on.
    1. Arrange the mushrooms on a large baking tray in a single layer. Drizzle the mushrooms with some of the herb vinaigrette. Roast for about 7 minutes until tender.
    To assemble:
    1. Divide the cauli rice amongst four bowls. Add a few spears of asparagus and a few stems of broccoli to each bowl. Dip each avocado quarter in sesame seeds and add to each bowl. Scatter with a little edamame and add a few generous spoonfuls of herby roasted mushrooms to each bowl. Finish with a little pile of pickled onions and fresh lime wedges.
    Serve with the remaining herb vinaigrette on the side and enjoy!