The Australian Women’s Weekly Food – June 2019

MUSHROOM&
RADICCHIOSALAD
PREP+ COOKTIME 15 MINUTES SERVES 4

2 tablespoonsoliveoil
300goystermushrooms
2 teaspoonsthymeleaves
1½tablespoonsbalsamicvinegar
1½tablespoonsextravirginolive oil
½ headtornradicchioleaves
2 tablespoonspepitas
2 tablespoons flaked parmesan

1 Heatoliveoilina largefryingpan

overhighheat;cookmushroomsand

thymeleaves,stirringoccasionally,

for5 minutesoruntilbrowned.

2 Removefrompan;cool.Ina large

bowl,whiskbalsamicvinegarand

extravirginoliveoil.Addradicchio

leaves,mushrooms,pepitasand

parmesan; toss gently to combine.

TEST

KITCHEN

NOTES

Radicchiois a saladleaf

witha bitter,peppery

taste.If thetasteis a little

toostrongforyou,use

baby rocket instead.

CH EAT’S MUSHROOM

& DILLPILAF

PREP+ COOKTIME 20 MINUTES SERVES 2

2 tablespoonsoliveoil

250gswissbrownmushrooms

250gpacketmicrowavebrown

basmatirice

2 finelychoppedgreenonions

1 teaspoonsmokedpaprika

2 tablespoonspistachios

2 tablespoonscurrants

½ cupcoarselychoppeddill

1 Heatoilina fryingpanoverhigh

heat;cookmushroomsfor8 minutes

oruntilbrowned and tender. Remove

frompan.

2 Addrice,onion,paprika,pistachios

andcurrantstopan;cook,stirringfor

5 minutesoruntilheatedthrough.

Stir in dill and the mushrooms.

26 #COOKWITHTHEWEEKLY

In Season