Grilled Lemongrass Mushroom Vermicelli Bowls|Australian Mushrooms

Lemongrass Mushrooms

2 cups Swiss brown mushrooms

2 tbsp Vietnamese fish sauce

½ tbsp white sugar

3 garlic cloves, minced

2 tsp soy sauce

3 tbsp lemongrass (only use the tender inner part), finely chopped

Pickled Carrots

1 large carrot

2 tsp white sugar

½ tsp sea salt

1 tbsp rice vinegar

Warm water, just enough to cover

Salad Dressing

1 tbsp white sugar

1 ½ tbsp rice vinegar

2 tbsp fresh lime juice

1 ½ tbsp Vietnamese fish sauce

1 tbsp water

½ red chilli, finely chopped, plus extra sliced chilli to top the bowls

Vermicelli Bowls

200 g vermicelli noodles

A big handful of fresh mint

A big handful of fresh coriander

1 small head of lettuce (cos, butter or oak leaf work well)

1 tbsp olive oil (to cook the mushrooms)

To serve:

Finely chopped red chilli

Slice the Swiss brown mushrooms. Finely mince the lemongrass and combine with all the other marinated mushroom ingredients in a bowl. Stir through the mushrooms and set aside for 20–30 minutes.

Make the pickled carrot: put carrot in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.

Make the salad dressing: combine all ingredients and stir.

Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside to drip in a sieve or colander.

Drizzle the mushrooms with a little olive oil and cook in the oven at 200ºC on grill/broil setting until cooked: about 10 minutes. You can also barbecue them!

Quarter lengthways and finely chop the cucumber. Finely chop the lettuce.

Divide the lettuce and cucumber between bowls and then add the vermicelli noodles.

Top with the mushrooms, pickled carrots and fresh herbs.

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Grilled Lemongrass Mushroom Vermicelli Bowls