Ingredients
| 600g mushrooms | |
| FOR THE MARINADE | |
| 2–3 coriander roots | |
| ½ teaspoon black pepper | |
| ½ teaspoon coriander seeds | |
| 1 teaspoon cayenne pepper | |
| 1 teaspoon whole cumin | |
| ½ teaspoon salt | |
| 1 tablespoon date syrup | |
| 1 tablespoon lime juice | |
| 1 tablespoon vinegar | |
| 2 garlic cloves | |
| 1 tablespoon olive oil | |
| 2 teaspoons sesame oil | |
| FOR THE PISTACHIO DUKKAH | |
| 225g pistachios, shelled | |
| 1 teaspoon coriander seeds | |
| ½ teaspoon cumin seeds | |
| 1 teaspoon cayenne pepper | |
| ½ teaspoon dried oregano | |
| 1 teaspoon salt | |
| zest of 1 lime | |
| FOR THE GREEN PEA HUMMUS | |
| 300g cooked green peas | |
| 440g cooked chickpeas | |
| 100ml olive oil | |
| 1 tablespoon tahini | |
| 1 garlic clove | |
| juice of ½ lime | |
| 3 tablespoons finely chopped mint | |
| salt | |
| FOR SERVING | |
| green chilli, finely sliced | |
| kale sprouts | |
| coriander |
View the recipe collection here
Instructions
| 1. | Prepare the marinade, preferably a few hours prior to serving. |
| 2. | Begin by finely chopping the coriander roots. |
| 3. | Using a mortar and pestle, crush them along with the black pepper and coriander seeds. |
| 4. | Combine with the other ingredients for the marinade in a food processor and mix until smooth. |
| 5. | Clean and prepare the mushrooms before cutting them into quarters. |
| 6. | Heat some oil in a frying pan on a high heat until it begins to smoke. |
| 7. | Add the mushrooms and fry on a high heat until they begin to colour, for about 5 minutes. |
| 8. | Remove the frying pan from the heat, add the marinade and stir a few times to ensure that all the mushrooms are covered. |
| 9. | Pour the mixture into a bowl, wrap in plastic wrap and leave in the refrigerator for a few hours. |
| 10. | Make the dukkah. Put a dry frying pan on a medium heat and add the nuts and coriander seeds. |
| 11. | Toast for about 5 minutes until they colour. Stir occasionally to ensure they do not burn. |
| 12. | Place in a food processor and add the cumin, cayenne pepper, oregano and salt. |
| 13. | Run a few blitzes or pulses – it should be in small chunks but not too finely chopped. Finish by adding the lime zest. |
| 14. | Using a food processor or hand-held blender, mix all the ingredients for the pea hummus until smooth. |
| 15. | If you prefer a slightly coarser hummus, you can add the peas last and then mix using just a few pulses. |
| 16. | Fill half of each bowl with hummus and fill the remaining half with mushrooms. |
| 17. | Top with chilli, kale sprouts, coriander and the dukkah. |
This is an edited extract
from Mushrooms
by Martin Nordin,
photography by Martin
Nordin and Oskar Falck,
Hardie Grant Books,
RRP $39.99. Available
in stores nationally.