Try this delicious recipe from the South African Mushroom Farmers’ Association. Visit their website for more recipes.
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
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
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 in the fridge.
For the pickled cauliflower:
Combine vinegar, water, salt and sugar in a small saucepan and bring to the 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 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.