Prep time – 15mins
Cooking time – 0mins
Serves – 2
| Ingredients | Qty | Protein | Fat | CHO |
| Button mushrooms, fresh - 3 cups | 200g | 7 | 1 | 5 |
| Olive oil, virgin cold pressed - 2 tablespoons | 40ml | 0 | 0 | 0 |
| Balsamic, apple or wine vinegar - 1.5 tablespoons | 30ml | 0 | 0 | 0 |
| Water - 2 tablespoons | 40ml | 0 | 0 | 0 |
| Dijon mustard - 1/2 teaspoon | 1/2 tsp | 0 | 0 | 0 |
| Parsley - 1/2 tablespoon | 1/2 TBS | 0 | 0 | 0 |
| Salt to taste | to taste | 0 | 0 | 0 |
| Sesame seeds - 2 teaspoons | 6g | 1 | 4 | 0 |
| Total per serve | 4g | 21g | 3g |
SERVES – 2
per Serve – recipe with 2 eggs: 350 cal / 1480 kJ
Tip: choose very fresh mushrooms for this recipe.
To make the marinade whisk the following ingredients in a bowl:
• 1/3 cup cold pressed virgin olive oil
• 1/4 cup vinegar (balsamic has the mildest flavour, use less if using apple cider or wine vinegar)
• 1/3 cup of water
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1 TBS of chopped parsley
– Then add the mushrooms and sesame seeds and leave to marinate for at least 1 hour. Stir half way through to evenly coat the mushrooms.
– Once marinated, use a pair of tongs to remove the mushrooms and place them in a separate bowl.
– Transfer the remaining marinade to a jar and store in the fridge to use as a dressing at another time.
– Enjoy as a side dish OR turn into a meal by adding eggs or legumes (e.g. cannellini or kidney beans) and diced cucumber.
