Ingredients
- Garlic cloves 3
- Ginger 5cm piece
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Brown Button D+ Mushrooms 250g
- SpinneysFOOD White Button D+ Mushrooms 250g
- SpinneysFOOD Portobello D+ Mushrooms 3
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Pickled jalapeño 1
- Lime 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Bottled Drinking Water 4 tbsp
- Kecap manis 1 tbsp
- Lemongrass stalk ½
- Soft brown sugar 2 tsp
- SpinneysFOOD Crushed Chilli 1 tsp
- SpinneysFOOD Organic Baby Spinach 50g
- Mixed cherry tomatoes 100g
- Sesame seeds ½ tsp
Nutrition (Per serving)
- Calories 203
- Fat 14.9g
- Saturates 1.8g
- Protein 7.8g
- Carbs 15g
- Sugars 4.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Thai grilled mushroom salad
Thai 20 Mins Prep · 30 Mins Cook
- Prepare a grill to a medium heat. Alternatively, preheat a griddle pan or cast-iron pan over a medium heat.
- Finely grate two garlic cloves and ginger. Finely chop the coriander. Clean the mushrooms.
- Toss the mushrooms in a bowl along with the oil, garlic, ginger, coriander and salt. Grill the mushrooms, turning them over occasionally, until they’re cooked through and deep golden brown in spots, approx. 5-10 minutes, depending on the size of the mushrooms. Transfer to a wooden chopping board to cool slightly.
- Meanwhile, to make the salad dressing, place the remaining garlic, jalapeno, lime, olive oil, water, kecap manis (or soya sauce), lemongrass, brown sugar and 1/2 tsp of crushed chilli in a blender and blitz until smooth.
- To serve, roughly chop the spinach and halve the cherry tomatoes. Divide between 4 plates and top with the mushrooms, dressing and a sprinkle of chilli flakes and sesame seeds.