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Green salad with cucumber-seed dressing

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Honey, soya and mustard chicken with warm samp-and-quinoa salad

1 hour

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Asian duck with bulgur wheat and red quinoa salad

1 hour

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15 minutes

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10 minutes

Mushroom recipes

Smashed green peas with poached mushroom and tofu

15 hour

Smashed green peas with poached mushroom and tofu

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 hour

Ingredients

3x10 g sachets instant miso broth
200 g shimeji mushrooms
297 g block of tofu, cubed
200 g fresh green peas, blanced

For serving

1 handful of edamame beans

Method

Add the instant miso broth to a saucepan of boiling water and simmer gently until dissolved and fragrant.
Add the mushrooms and blocks of tofu and gently poach for 5 to 10 minutes, or until the mushrooms are tender and juicy.

Smash the peas with a potato masher or blend coarsely, then spoon onto each dish and top with a ladleful of tofu-and Japanese mushroom miso essence.
Scatter over the edamame beans and serve.
Cook’s note: Instant miso broth is available from Asian supermarkets or speciality delis.

TASTE’s take:
Substitute the shimeji mushrooms with any others of your choosing in this simple yet elegant recipe.

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Smashed green peas with poached mushroom and tofu

Smashed green peas with poached mushroom and tofu

Ingredients

Method