Whole mushrooms coated in a golden linseed batter, baked to perfection and served on a bed of fresh pea shoots and thinly sliced radish. A thick, tangy Korean-inspired dressing brings a spicy punch to round off the dish.
This was a lovely light dinner that I had recently. Baking the mushrooms with no added oil turned it into a tempting but guilt-free option!
In this recipe, I actually used milled linseed mixed with goji berries, pumpkin seeds and sunflower seeds – a bag that I picked up the bag in my local Lidl. You could use plain milled linseed or a linseed mix depending on your preference or what you have in stock.
The Korean red pepper paste, gochujang, can be picked up in any East Asian food store. Alternatively, you can substitute with a chili sauce but the flavour will be quite different. This recipe uses a whole tablespoon mixed in with the soy sauce and lemon juice; for a less spicy version reduce the ratio of pepper paste to soy/lemon mix.
Ingredients:
250g mushrooms, cleaned, whole (cut larger ones in half)
45g pea shoots
200g radish, top & tailed, thinly sliced
For the batter:
100g gram (chickpea) flour
100ml milk of your choice (I used soy)
2tbsp milled linseed
Pinch of pepper/salt if desired
For the dressing:
1tbsp soy sauce
1tbsp gochujang (Korean red pepper paste)
Juice of 1/2 lemon
Method:
1. Preheat oven to 180c / gas mark 6. Put the gram flour in a bowl. Slowly add the milk, mixing well as you do so. Add in the linseed, mix until the batter is smooth.
2. Dip each mushroom into the batter, ensuring it is fully coated. Place each onto a well-greased baking tray or baking parchment.
3. Place in the oven and bake for around 15 minutes or until the batter has turned golden brown and cooked through completely.
4. In the meantime, prepare the salad by slicing the radish and adding to the pea shoots. In a small dish, mix the dressing ingredients together, stirring until they have formed a smooth paste.
5. Serve the battered mushrooms on a bed of salad. The dip can either be drizzled on top or served on the side.
What have you been cooking recently?
Awesome post! I just followed you to stay updated on your future posts and I look forward to them. I just started my own vegan/political blog, so feel free to check it out and let me know what you think!
http://MannyRutinel.com
Have a great day! :D
Thanks for your comment and for following, Manny. I love the look of your blog too! Hope to see you here again :)
Thank you so much! I look forward to future interactions with you. Feel free to follow me on any social media site and I’ll gladly follow you right back! :)
Yum! I want to try this :)
Thanks April! Ooh let me know if you do, would love to hear what you think :)
How interesting. Not sure I’m adventurous enough to make it, but I’d be okay with ordering it at a restaurant.
I like the thought of them being good enough to appear on a restaurant menu ;) They are very simple to make though… be adventurous!
I love Mushrooms..
Try Eggplant-Mushroom grills..
http://bit.ly/QM7ndv
Me too! Yours look very yummy indeed :)
Wow these look amazing!
Thanks so much :) Would definitely recommend giving them a try – they were surprisingly simple!