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Marinated Shimeji Mushroom

Marinated Shimeji Mushroom Prawn & Avocado Cocktail

    • Prep Time
    • Minutes

Recipe Rating

  • (1 Rating)

Ingredients

  • 2 tbs red wine vinegar
  • 2 tbs Dijon mustard
  • Pinch caster sugar
  • 2cm piece fresh ginger, peeled, grated
  • 300g Woolworths Shimeji (2 x 150g) Mushrooms…separate stem base for the fruiting body…dice the stem base into pieces roughly 20 mm x 20 mm x30 mm.
  • 6 cos lettuce leaves, shredded
  • 24 cooked medium king prawns, peeled, deveined, tails intact
  • 2 large avocados, peeled, chopped
  • ¼ cup small mint leaves
  • Crusty bread and lemon to serve

Instructions

  • 1. Combine the oil, vinegar, mustard, sugar and ginger into a screw-top jar, season with salt and pepper. Shake will to combine.
  • 2. Place the mushrooms into a large bowl. Pour over three-quarters of the dressing and toss to combine. Cover and set aside to marinate for 1 hour.
  • 3. Arrange lettuce over base of a serving platter. Top with prawns, avocado and marinated mushrooms. Spoon over the remaining dressing, scatter with mint leaves, season with salt and pepper. Serve with crusty bread and lemon.

Instructions

  • 1. Combine the oil, vinegar, mustard, sugar and ginger into a screw-top jar, season with salt and pepper. Shake will to combine.
  • 2. Place the mushrooms into a large bowl. Pour over three-quarters of the dressing and toss to combine. Cover and set aside to marinate for 1 hour.
  • 3. Arrange lettuce over base of a serving platter. Top with prawns, avocado and marinated mushrooms. Spoon over the remaining dressing, scatter with mint leaves, season with salt and pepper. Serve with crusty bread and lemon.

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Marinated Shimeji Mushroom
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  • Average Rating

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