Food - - Food For Thought -

Food mag­a­zine di­rect ad­ver­tis­ing ac­count man­ager Emi Lim can’t get enough of Kiwi cui­sine. Each is­sue she re­veals an in­cred­i­ble dish she has sam­pled in a New Zealand café, and shares her twist on mak­ing it at home.

Being based in Auck­land city, I’m spoilt for choice when it comes to find­ing a yummy lunchtime spot, but I love hear­ing about new­com­ers to the scene. So when I was told Rude Boy Deli & Eatery had opened, I was quick to check it out.

Their cabi­net is stacked with op­tions, but it was the Mush­room Med­ley served with quinoa sour­dough, pick­led enoki mushrooms, cav­alo nero and poached egg that caught my eye. I re­ally en­joyed the dif­fer­ent tex­tures that came through from the se­lec­tion of mushrooms they used, and was de­lighted that, though it was a light meal, I felt nour­ished and got through the rest of the af­ter­noon with­out reach­ing for my usual 3pm sugar fix!

I love that mushrooms have a meaty tex­ture, mak­ing them a great op­tion for a veg­e­tar­ian dish. So on a sunny Sun­day morn­ing, I de­cided to make my own ver­sion. The re­sult was a fresh, fill­ing and nu­tri­tious dairy-free dish that I’d en­cour­age you to try.

Sim­ply slice and sauté your favourite com­bi­na­tion of mushrooms (I used porta­bello and but­ton) with some freshly chopped gar­lic and onion. Add a splash of al­mond milk, a dol­lop of co­conut yo­ghurt and a sprin­kling of fresh pars­ley. I served this on toasted sour­dough with a layer of hum­mus, onion mar­malade, baby spinach and a poached egg – if you’re ve­gan just leave off the egg. For ex­tra zing, I whizzed up my left­over pars­ley with some oil, gar­lic, salt and pep­per to make a very sim­ple herb oil dress­ing to driz­zle over. This is a great way to use up any bits and pieces, and fur­ther add a bit of bright­ness and fresh­ness to a dish.

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