eCook Meal
Golden Mushroom Feast
with pickled ginger, cucumber & sesame seeds
A delicious, restaurant-style dinner! Crispy mushrooms served with vegan mayo, tart radish, pickled ginger, sesame seeds, diced cucumber, and fluffy rice.
Serving guide
Choose your portion size.
A RICE EVENT
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
IN A PICKLE
In a bowl, combine the lime juice (to taste), 5ml of sweetener, and 5ml of water. Toss through the Radish rounds and the diced Cucumber. Set aside.
MUSHIE TIME
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
FINAL TOUCHES
To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the Mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the Radish & Cucumber.
BOWLED OVER!
Make a bed of the rice. Top with the pickled Radish & Cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef!
A RICE EVENT
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
IN A PICKLE
In a bowl, combine the lime juice (to taste), 10ml of sweetener, and 10ml of water. Toss through the Radish rounds and the diced Cucumber. Set aside.
MUSHIE TIME
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
FINAL TOUCHES
To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the Mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the Radish & Cucumber.
BOWLED OVER!
Make a bed of the rice. Top with the pickled Radish & Cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef!
A RICE EVENT
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
IN A PICKLE
In a bowl, combine the lime juice (to taste), 15ml of sweetener, and 15ml of water. Toss through the Radish rounds and the diced Cucumber. Set aside.
MUSHIE TIME
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
FINAL TOUCHES
To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the Mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the Radish & Cucumber.
BOWLED OVER!
Make a bed of the rice. Top with the pickled Radish & Cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef!
A RICE EVENT
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
IN A PICKLE
In a bowl, combine the lime juice (to taste), 20ml of sweetener, and 20ml of water. Toss through the Radish rounds and the diced Cucumber. Set aside.
MUSHIE TIME
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
FINAL TOUCHES
To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the Mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the Radish & Cucumber.
BOWLED OVER!
Make a bed of the rice. Top with the pickled Radish & Cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R272.75
for 4 servings · R68.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- Lime Juice
- Wasabi Powder
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Golden Mushroom Feast?
The preparation time for Golden Mushroom Feast with pickled ginger, cucumber & sesame seeds is between 25 and 45 minutes.
What is the total time required to make Golden Mushroom Feast with pickled ginger, cucumber & sesame seeds?
The total time required to make Golden Mushroom Feast with pickled ginger, cucumber & sesame seeds is between 40 and 60 minutes.
How many servings does Golden Mushroom Feast provide?
4 servings
What are the main ingredients in Golden Mushroom Feast?
Button Mushrooms, Chilli, Corn, Cucumber, Jasmine Rice, Lime Juice, Low-Sodium Soy Sauce, Mayo, Pickled Ginger, Radish, Wasabi Powder, White Sesame Seeds
What is the nutritional information of Golden Mushroom Feast?
Calories: 717, Carbs: 99 grams, Fat: grams, Protein: 13.8 grams, Sugar: 11.3 grams, Salt: 1027 grams
How do I prepare Golden Mushroom Feast?
FINAL TOUCHES: To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the radish & cucumber. A RICE EVENT: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MUSHIE TIME: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. BOWLED OVER!: Make a bed of the rice. Top with the pickled radish & cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef! TOASTY SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. IN A PICKLE: In a bowl, combine the lime juice (to taste), 10ml of sweetener, and 10ml of water. Toss through the radish rounds and the diced cucumber. Set aside.
What should be prepared from my kitchen to make Golden Mushroom Feast?
Button Mushrooms, Chilli, Corn, Cucumber, Jasmine Rice, Lime Juice, Low-Sodium Soy Sauce, Mayo, Pickled Ginger, Radish, Wasabi Powder, White Sesame Seeds
How many calories does Golden Mushroom Feast have?
717 calories
How much fat content does Golden Mushroom Feast have?
grams