Barbequed Swiss Brown Mushroom & Soba Noodle Salad

INGREDIENTS:

2 tbs salt reduced soy sauce
¼ cup lime juice
¼ cup mirin
1 tsp sugar
1½ teaspoons sesame oil
3½ tbs peanut oil
24 Swiss Brown button mushrooms, stems trimmed
1 x 270g pkt dried soba noodles*
3 green onions (shallots), very finely sliced, green part only
¼ cup mint leaves, torn
2 tbs toasted cashews, roughly chopped, to serve

METHOD:

• To make dressing, place soy sauce, lime juice, mirin, sugar sesame oil and 1 ½ tbs peanut oil in a jar and shake to combine.
• Preheat a lightly greased barbecue grill on medium-high heat.
• Sprinkle mushrooms with remaining oil, then barbecue for 4 minutes on each side, until golden. Set mushrooms aside to cool.
• Cook soba noodles in a large saucepan of rapidly boiling salted water until just tender, then rinse under cold water to refresh.
• Cut cooked mushrooms in half.
• Toss noodles with mushrooms, green onions, mint and dressing.
• Serve sprinkled with cashews.

* Soba noodles are made from buckwheat and are available from most supermarkets. 

Recipe courtesy of www.cookingwithmushrooms.com.au

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