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.