“A versatile recipe for home cooks, we serve this as a breakfast with poached egg but it could easily be a lunch meal component or a side dish for a family meal. Mushrooms are remarkable little things! They are a great source of plant based protein, they offer a unique type of dietary fibre to complement our digestion & are packed with antioxidants. And, the best bit is they are so delicious.” James Knight, Executive Chef.
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.
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Recipe from the NEW Golden Door at home cookbook, purchase online now.