Best-selling cookbook author, Fairtrade and sustainability champion, Melissa Hemsley, has created this mushroom recipe that is perfect for a spring lunch.
National Vegetarian Week is (10th-16th May), so what better excuse to give this simple recipe a go.
Soba noodle salad tossed with sesame spicy fried mushrooms with quickly pickled cucumbers, spring onions and coriander
Finely slice the cucumber and pop into a small bowl with the lime juice and a pinch of sea salt then scrunch the cucumber so it’s coated and set aside.
In a medium bowl, mix all the dressing ingredients together.
Heat up a large frying pan or wok, melt the coconut oil and roughly slice the mushrooms.
Add the mushrooms and let fry on a medium high heat for about 5 minutes.
Stir every now and then until the mushrooms release their liquid and they start going golden at the edges.
Add the chilli, sesame seeds and maple syrup, stir and let fry with the mushrooms for a final minute.
Bring a medium saucepan of water to the boil and cook the noodles according to packet instructions.
Typically around 4-5 minutes, drain and immediately rinse with cold water, shake off any excess water, and then tip into a medium bowl.
(in which you have mixed all the dressing ingredients together).
Mix the noodles with the dressing straight away so that it stops the noodles sticking.
This salad is great warm or cold from the fridge, toss everything together with spring onions and coriander and top with avocado and quickly pickled cucumbers plus the leftover ½ lime sliced into wedges.
The UK and Ireland Mushrooms Producers has partnered with Melissa Hemsley to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations.
