Crispy sesame-crusted mushroom bowl
- 2 tablespoons white sesame seeds
- 1 tablespoon black nigella seeds
- ¹⁄³ cup panko breadcrumbs
- 1 egg
- 1 tablespoon milk
- 200g button mushrooms
- 1 bunch broccolini
- ¹⁄³ cup frozen edamame beans, defrosted
- 1 cup cooked brown rice
- 1 avocado, sliced
- ¾ cup red cabbage, thinly sliced
- 1 small cucumber, thinly sliced
- 4 radishes, thinly sliced
- 2 spring onions, thinly sliced, to serve
- pickled ginger, to serve
- 1 teaspoon white miso paste
- 3 tablespoon mirin
- 1 teaspoon peanut butter
- 3 teaspoons extra-virgin olive oil
1 Place sesame seeds, nigella seeds, breadcrumbs and a pinch of sea salt in a large bowl, mixing to combine. In another bowl whisk together egg and milk. Pour 2 tablespoons olive oil into a large non-stick frying pan and heat over medium heat.
2 Working in batches, dip mushrooms into egg mixture, then roll in crumb mixture to evenly coat. Add to pan and cook for 5 minutes or until outer crumb is crisp and golden brown. Transfer to a plate lined with paper towels to absorb any excess oil.
3 Bring a large saucepan of water to the boil over high heat. Add broccolini and edamame to pan and cook for 1 minute or until broccolini is cooked but still crunchy and edamame is bright green. Drain and set aside.
4 To make dressing, combine all ingredients in a small jug, stirring well to dissolve miso paste lumps.
5 To assemble, evenly divide brown rice among two serving bowls. Arrange avocado, cabbage, cucumber, radish and cooked vegetables on top of rice and around sides of bowl. Top with crumbed mushrooms, then sprinkle with spring onion, drizzle over dressing and serve garnished with pickled ginger.
For best results, avoid overcrowding the pan when cooking the mushrooms.
Nutrition Info (per serve)
Total fat 17.4g
–Saturated fat 2.3g
Dietary fibre 12.3g
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