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Spicy Mushroom Lettuce CupsServes: 4-6Prep time: 15 minutes, plus pickling time Cook time: 15 Minutes
1 small bunch radish, very thinly sliced
150ml apple cider vinegar
½ tsp sea salt
1 Tbsp sugar
250g Denny Brown Mushrooms, halved & sliced
½ red onion, diced
½ red bell pepper, diced
1 Tbsp taco spice / Mexican style seasoning
3 baby gem lettuce heads, for serving
125ml double cream plain yoghurt
Salt and pepper, to taste
Olive oil, for cooking
For the pickled radish:
Add sliced radish to a heat proof jar.
To a small saucepan add the vinegar, water, salt and sugar.
Bring to a simmer just to quickly dissolve the salt and sugar.
Pour the brine over the radish.
Allow to cool and then refrigerate.
(Make the pickled radish the night before for ease and to develop the flavour. Pickled radish can be stored in the fridge for 2-3 weeks.)
For the lettuce cups:
Heat a drizzle of olive oil in a large frying pan.
Add the Denny Brown Mushrooms and cook until they have released all their liquid and turn golden brown.
Add the onion and bell pepper and cook until soft.
Season with taco spice and mix everything well together.
Remove from the heat.
Separate lettuce heads into cups.
Place on a serving platter.
Spread a little yoghurt onto each lettuce cup.
Spoon over the spicy mushroom mix.
Top with pickled radish.
Serve and enjoy!