Ingredients

Method

For the marinade, mix:
• 1 lemon, zested and juiced
• 1 garlic clove, thinly sliced
• 2 T Italian parsley, finely chopped
• Sea salt and freshly ground pepper, to taste
• 4 T olive oil
• 150 g Woolworths exoctic mushrooms
• 150 g Woolworths white shimeji mushrooms
• 150 g mushrooms
• 15 Woolworths rainbow radishes
• 15 Woolworths French radishes

Method

Ingredients

Toss the mushrooms with the dressing and set aside for 10–15 minutes.

Thinly slice the radishes, keeping them in a bowl of iced water as you work.

Just before serving, drain the radishes and arrange on plates. Top with the marinated mushrooms.

Cook’s note: This is especially good spooned onto toasted ciabatta.

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