OUR RECIPES
One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
Spicy Mushroom Lettuce Cups
Serves: 4-6Prep time: 15 minutes, plus pickling time Cook time: 15 Minutes
INGREDIENTS
Pickled radish:
1 small bunch radish, very thinly sliced
150ml apple cider vinegar
100ml water
½ tsp sea salt
1 Tbsp sugar
1 punnet 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
METHOD
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!
