Image and recipe credit: The South African Mushroom Farmers’ Association
Serves 4
Ingredients
15ml avocado oil
250g white button mushrooms, thickly sliced
45ml hoisin sauce
400g cooked brown rice
2 baby cos lettuces, leaves separated
2 fresh corns, cooked and grilled
1 red pepper, roasted and sliced
1 avocado, sliced
1 can black beans, drained
45ml olive oil
15ml rice wine vinegar
salt and milled black pepper
To Serve:
fresh coriander leaves
lime wedges
gluten free chips or nachos
Method
- Heat the oil in a pan and fry the mushrooms for 3 minutes.
- Add the hoisin sauce and cook for 2 minutes.
- Arrange the brown rice in the serving bowls and arrange the lettuce leaves on top.
- Followed by the grilled mushrooms, corn, peppers, avocado and black beans.
- Whisk the olive oil, vinegar and salt and milled black pepper together and drizzle over the salad.
- Enjoy!