Glazed portobello, edamame hummus and radish salad
- Kenji Morimoto
Save recipe
as a starter or light meal
Easy
Prep: 15 mins
Cook: 15 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This is a light summery meal that looks impressive and is really vibrant on the plate: earthy portobellos against verdant edamame hummus
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Grilled portobello burgers
A star rating of 0 out of 5.0 ratings
Grilled portobellos on toast with brie and pesto
A star rating of 0 out of 5.0 ratings
BBQ portobello burgers
A star rating of 0 out of 5.0 ratings
Try our glazed portobello, edamame hummus and radish salad, then discover herby stuffed mushrooms, halloumi and garlic-stuffed mushrooms and stuffed mushrooms with cheese.
Every element can be made in advance so it is perfect for meal prep or hosting. Assembly is as simple as layering the hummus, centring the mushrooms and then finishing with the salad. And be generous with the olive oil – the drizzle ties everything together.
Glazed portobello, edamame hummus and radish salad recipe
Ingredients
Nutrition
EDAMAME HUMMUS
-
250g shelled edamame
-
60g tahini
-
1 large lemon
zested and juiced to make 60ml
-
1 garlic clove
minced
-
30ml extra-virgin olive oil
plus extra to serve
GLAZED PORTOBELLOS
-
1 tbsp vegetable oil
-
250g portobello mushrooms
sliced into large chunks
-
1 tbsp soy sauce
-
1 tbsp lemon juice
-
1 tbsp honey
-
1 tbsp mirin
-
10g ginger
grated
RADISH GINGER SALAD
-
100g radishes
finely diced
-
20g pickled sushi ginger
minced
-
15g coriander
finely chopped
-
1 tsp pickled sushi ginger brine or vinegar
Nutrition: per serving
- kcal614
- fat44g
- saturates6g
- carbs24g
- sugars19g
- fibre13g
- protein24g
- salt4g
Ad
Method
-
step 1
If using frozen edamame, briefly cook them first, either in a pot of boiling water or in the microwave. Put in a bowl of iced water to retain the bright green colour.
-
step 2
Blitz the edamame in a food processor along with the tahini, lemon zest and juice, garlic and 1 tsp of salt. When smooth, drizzle in the oil and a few ice cubes, or 45-60ml of iced water, to emulsify the hummus – try using 2-3 ice cubes and 1 tbsp of water to help the blades work efficiently.
-
step 3
To make the mushrooms, put the oil in a hot pan and sear the mushrooms for 5-10 mins until they’ve released their moisture and started to crisp up. In a small bowl, mix together the remaining ingredients and tip it in the pan, deglazing the mushrooms. Give the mushrooms a gentle mix as the sauce evaporates, then take off the heat.
-
step 4
To make the salad, put the ingredients in a bowl and mix well. Adjust the seasoning as needed but note that sugar and acidity should come from the pickled ginger and brine. To serve, spread the hummus over a platter or two plates. Top with the mushrooms and add the radish salad and a drizzle of oil.
More mushroom recipes
Authors
Kenji Morimoto
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue