Meals and Courses

  • 2½ tablespoons lime juice
  • 1 tablespoon light soy sauce
  • 1 teaspoon caster sugar
  • 1 tablespoon white and black sesame seeds
  • 300 g (10 oz) mixed mushrooms (such as oyster, shiitake and button), hard stalks removed, quartered if large, left whole if small
  • 2 shallots, finely sliced
  • 1–2 small bird's-eye red chillies, finely chopped
  • mixed salad leaves, to serve

Mix the lime juice, soy sauce and sugar and stir until the sugar has dissolved.

Dry-fry the sesame seeds in a nonstick frying pan over a medium heat. Shake the pan to move them around for 3–4 minutes or until the white seeds are lightly browned and popping. Spoon into a small bowl.

Bring some water to the boil in a saucepan. Reduce the heat to medium, add the mushrooms and cook for 4–5 minutes. Drain well, place in a bowl with the shallots, chillies and the sauce mixture and lightly mix together. Taste and adjust the seasoning.

Spoon over a pile of mixed salad leaves and sprinkle with the sesame seeds.

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