Marinated mushroom salad with
sorghum, poached egg & greens
Ready in 1 hour | Serves 4 | GF
1 cup sorghum
3 cups water
Olive oil, for cooking
Sea salt
¼ cup balsamic vinegar
1 Tbsp honey
1 Tbsp finely grated lemon zest
1 small clove garlic, finely sliced
250g button mushrooms, sliced top to stem
4 eggs
¼ cup grated parmesan
SEARED GREENS
1 Tbsp olive oil
1 bunch green and purple kale, main rib removed
1 bunch broccolini,trimmed, larger ones halved
Squeeze lemon juice
1 Rinse sorghum and place in a medium
saucepan with the water. Bring to the boil,
stirring occasionally, then cover, reduce
heat and gently simmer for about
45 minutes or until liquid is all absorbed
and grains are tender but not soft. Add a
dash of olive oil and season with sea salt.
2 In a bowl, whisk together ¼ cup olive
oil, balsamic, honey, zest and garlic then
add the sliced mushrooms and toss to
coat. Cover and leave to marinate at
room temperature for about 20-30
minutes until softened. Season well.
3 When you’re nearly ready to serve,
poach eggs in simmering water for about
2 minutes or until cooked to your liking.
4 Meanwhile heat oil in a large frying
pan. When hot, add kale and broccolini,
sear on all sides and squeeze over the
lemon juice, all the while tossing the
greens around until wilted. Season well
with sea salt and black pepper.
5 Remove mushrooms with a slotted
spoon and serve with sorghum, greens
and a poached egg on top, finished with a
sprinkle of parmesan and black pepper.
Mushroom ragu on pappardelle
with zesty gremolata
Ready in 1½ hours | Serves 4 | DF2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, diced
½ tsp smoked paprika
1 tsp cumin seeds
600g mixed mushrooms (we used Swiss brown,
button and flat), cut into bite-sized pieces
¼ cup red wine
2 x 400g cans diced tomatoes
2 Tbsp Worcestershire sauce
2 Tbsp sweet chilli sauce
1 bayleaf and 1 sprig rosemary
Sea salt
4 portions cooked pappardelle pasta or similar
GREMOLATA
1 cup parsley leaves
Zest 1 lemon
1 clove garlic1 Preheat oven to 170°C.
2 Heat olive oil in a large frying pan on
medium-low heat and sauté onion and
garlic for 2-3 minutes until just coloured
then add the paprika, cumin seeds and
mushrooms and sauté for 4-5 minutes
until the mushrooms begin to soften.3 Add the wine and let it evaporate then
add the tinned tomatoes, Worcestershire
sauce, chilli sauce and herbs.4 Transfer to an ovenproof casserole
dish and cook in oven for 1 hour then
remove the lid and cook for a further
10-15 minutes, allowing the sauce to
reduce and thicken slightly. Season to
taste with sea salt and cracked pepper.5 For the gremolata, finely chop or whiz
together the parsley, zest and garlic.6 Serve ragu with hot pasta and top with
the herby gremolata.