Umame is a term borrowed from the Japanese that describes the unique savoury flavour of meat, cheese and other animal foods. Mushrooms also have the umame flavour which is why a large field mushroom is as satisfying as steak - with much less fat and energy.
To make the dressing. whisk miso paste and lemon juice together and set aside.
Puree the avocado, mustard and mayonnaise in a blender. Set aside.
Preheat a greased barbeque grill on high heat. Toss mushrooms in the oil and season with salt and pepper. Arrange the mushrooms stem- side down on the barbeque for 3 minutes. Turn the mushrooms and spoon over the dressing. BBQ for 3 - 4 minutes until the sauce is hot and the mushrooms are tender.
Place the salad greens on serving plates, top with avocado puree, mushrooms and sprinkle with the beetroot then serve.
recipe courtesy of Australian Mushroom Growers Association
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1749 kj |
| Calories | 418 kcal |
| Fat | 35 g |
| Saturated Fat | 6 g |
| Total Carbohydrate | 9 g |
| Total Protein | 11 g |
| Fibre | 8.5 g |
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