Mushrooms with Spring Onion Sesame & Roast Garlic served with Wild Rocket. This makes a great nourishing lunch or brunch piled on top of toasted sourdough.
250g mushrooms of your choice
1 teaspoon coconut oil (optional)
1 teaspoon Golden Door chilli with tamari (see recipe below)
1 tablespoon lime juice
1 tablespoon finely chopped coriander
2 cloves roast garlic
3 tablespoon tamari
1 teaspoon sesame seeds
3 spring onions thinly sliced on the diagonal
100g wild rocket
Toasted sourdough (optional)
1 avocado, sliced (optional)
Saute mushrooms in a large frying pan with coconut oil or 1 teaspoon of water for 2 minutes until softened. Add the chilli, lime juice, coriander and garlic. Gradually add the tamari and cook for approximately 5 minutes. Add sesame seeds and spring onions.
Serve accompanied by wild rocket. If serving with toasted sourdough and avocado, layer sourdough with sliced avocado and top with the mushrooms.
Golden Door Chilli with Tamari
800g whole small red chillies, including seeds (remove seeds for a milder taste)
30ml apple cider vinegar
Place all ingredients in a food processor and process until paste reaches desired consistency. The paste should still have a little texture.
This delicious recipe is from the Golden Door at home cookbook available to purchase for $49.95 from Golden Door Elysia, Health Retreat and Spa or online at www.goldendoor.com.au/store/