RecipeTin Eats

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• Japanese Slaw – Chargrill Charlie’s Copycat
• Pear Salad with blue cheese
• Roasted Flat Mushrooms with Green Onion, Thyme & Butter

Japanese Slaw – Chargrill Charlie’s Copycat Posted: 29 Aug 2021 07:18 PM PDT This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie’s here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it! Japanese Slaw – Chargrill Charlie’s copycat This recipe was requested by a reader. I was happy to oblige because although I find the Chargrill Charlie’s chicken so-so, their salads are actually pretty good! In fact I’ve done another before, a copycat of their famous Green Bean Salad with Creamy Avocado Dressing. So this recipe is a copycat of the Chargrill Charlie’s Japanese Slaw, named as such because the base salad is made using finely shredded cabbage and carrots like western Coleslaw but with the addition of seaweed salad and edamame all tossed with a sesame soy dressing. It is very good! What goes in this Japanese Slaw This salad is a direct copycat of the Chargrill Charlie’s Japanese Slaw, so the ingredients are what I spied and tasted, with the exception of green onion which I think adds much needed freshness. What goes in the salad Japanese seaweed salad – This is sliced strands of a type of wakame seaweed, dressed in a sweet sesame dressing. It’s somewhat slippery and has a unique texture unlike anything I can think of in Western cuisine. These days, it is often served as a small side dish at sushi bars and Japanese restaurants, and it’s become extremely popular – with good reason. It is addictive!! I literally cannot stop eating it. It is sold already dressed at seafood shops (usually in small black trays, like pictured below), as well as Asian and Japanese grocery stores. I also understand it comes in frozen packets, though I’ve never bought it (I believe you can buy it at Costco?). It has a fridge shelf life of several weeks. If you’re not a fan of seaweed salad, you’ll be missing a key element of this Japanese Slaw because the dressing on the seaweed salad actually forms part of the dressing for this whole salad. So really, don’t skip it! Wakame seaweed salad, sold at seafood stores in Australia (this is from Pittwater Seafood in Mona Vale, Sydney). Edamame – Also known as fresh soy beans. Buy them frozen, either in their pods or already shelled. Simply prepare per the packet (usually a 5 minute boil). It’s pretty common these days, even sold in the frozen vegetable aisle of large grocery stores here in Australia (Woolies, Coles etc). Cabbage – Both green and red, because that’s what Chargrill Charlie’s use! Carrot – Again, because Chargrill Charlie’s uses it. Green onion – Chargrill Charlie’s does NOT use this! But I do, because I think it adds much needed freshness into the salad. What you need for the Japanese Slaw dressing And here’s what you need for the dressing. Japanese Kewpie mayonnaise is the optional extra touch here which gives the dressing an extra creamy element just like the one used by Chargrill Charlie’s. Kewpie Japanese Mayonnaise – This is purely optional so feel free to skip it if you are turned off by the inclusion of mayonnaise in the dressing! We only use 1 tablespoon, and I’ve included it because I am pretty sure Chargrill Charlie’s uses it to make the dressing just a wee bit creamier. If you can’t find or don’t have Kewpie mayonnaise (but why not?? Everybody knows it's the best mayonnaise around!) feel free to use ordinary mayonnaise (preferably whole egg) or simply skip it. Rice vinegar – The acid in the dressing, for brightness. Olive oil and sesame oil – Our oils. Sesame for flavour but olive oil as well to dilute the strength of using sesame alone. Sugar – Because the Chargrill Charlie’s dressing is distinctly sweet. Mine is a bit less sweet than theirs. Soy sauce – This is the salt in the dressing. Wasabi paste – The Chargrill Charlie’s dressing definitely has a distinct bite to it! It’s not spicy, but rather a background warmth. You can wasabi paste in tubes at supermarkets and Asian/Japanese grocers. Wasabi is purely optional, so feel free to leave it out. How to make Chargrill Charlie’s Japanese Slaw Just shake up the dressing in a jar, put everything in a bowl and toss. Yes, it’s that easy, and that’s why there’s no recipe video for this recipe! Though, as always, if you ask nicely in the comments section below, I’ll make this for lunch and film it for you! What to serve with this Japanese Slaw I personally find this salad has enough substance to it to be a meal. Well, let’s be more truthful: It’s good for a light(-ish) lunch. For dinner, it’s for those days when I’m trying to be “healthy”. For a normal meal, I’d add a side of protein to fill it out. Here are some on-theme suggestions: Asian Glazed Salmon Sticky Honey Soy Baked Chicken Golden Turmeric Fish (Indonesian) Asian Chilli Chicken Char Siu Pork (Chinese BBQ Pork) Stir fries Sticky Baked Chinese Chicken Wings Asian Recipes Enjoy! – Nagi x PS. No video today as it's a "easy salad day" where I'm sharing 3 fairly straightforward recipes: this salad, a Pear Salad with Blue Cheese (swoon!) and Roasted Large Mushrooms with Green Onion Thyme Butter. But if you really want a video for this one, just leave a comment below and I'll do it when I get a chance! Print Japanese Slaw – Chargrill Charlie’s Copycat This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie's here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it! Serve it as a side or as a meal with a simple piece of Asian Glazed Salmon or Honey Garlic Chicken Breast. Course Side Salad Cuisine Asian-esque Keyword japanese salad, japanese slaw Prep Time 15 minutes Wilting time 15 minutes Servings 4 – 6 as a side Calories 288cal Author Nagi Ingredients Japanese Slaw: 5 cups (tightly packed) green cabbage , finely shredded (~1/2 medium head, Note 1) 2 cups (tightly packed) red cabbage , finely shredded (~1/4 small head, Note 1) 1 carrot , peeled and finely shredded (using a julienne shredder, or box grater, Note 2) 2 green onion stems , finely sliced on the diagonal 1 cup edamame , cooked per packet directions (Note 3) 2/3 cup Japanese seaweed salad , pre dressed (Note 4) Dressing: 1 1/2 tbsp soy sauce 1 1/2 tbsp rice vinegar (sub cider vinegar) 1 1/2 tbsp Kewpie mayonnaise (Note 5) 1 tbsp toasted sesame oil 1 1/2 tbsp olive oil 1 tsp sugar (any type) or 1 1/2 tsp honey Instructions Dressing: Shake Dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar if you want. Toss with salad: Place cabbage, carrot, green onion, half the edamame and half the seaweed salad in a bowl. Add about 3/4 of the dressing, toss. (Seaweed will mostly stay in clumps). Wilt: Set aside for 15 minutes to let the cabbage wilt a bit. Serve: Toss again, then pile onto serving platter or bowl. Drape over remaining seaweed salad (in clumps) and edamame, drizzle with remaining Dressing. Serve! Notes 1. Cabbage measurement – By “tightly packed”, I mean you stuff the cabbage into cup measures then pack it down tightly. That is 1 tightly packed cup. When you tip it into the bowl, it will seemingly double in volume. 2. Carrot shredding – I use a shredder tool that creates really thin strands, it cost a pittance from an Asian store. The finer the strands, the better. Fallback: Standard box grater. 3. Edamame – The fresh beans of young soybeans, easily found these days in the freezer section of everyday grocery stores alongside peas! Cook per packet directions. 4. Japanese Seaweed Salad – Sold pre-dressed in a delicious sweet sesame dressing which forms part of the overall flavour of this dish. Find it at fresh seafood stores, and Asian or Japanese grocery stores. Also sold frozen, such as at Costco. 5. Kewpie mayonnaise – A popular Japanese mayonnaise easily found these days in the Asian section of grocery stores. Famed for its smooth flavour and gentle rice vinegar tang! Sub with any mayo. It makes the dressing extra creamy, like you get at Chargrill Charlie’s. Feel free to skip it (no sub needed). Nutrition Calories: 288cal | Carbohydrates: 33g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 512mg | Potassium: 1041mg | Fiber: 13g | Sugar: 17g | Vitamin A: 4222IU | Vitamin C: 180mg | Calcium: 209mg | Iron: 4mg Life of Dozer Snuffle all you want. There are no crumbs for you! The post Japanese Slaw – Chargrill Charlie’s Copycat appeared first on RecipeTin Eats.

Pear Salad with blue cheese Posted: 29 Aug 2021 07:12 PM PDT This Pear Salad is a stellar combination of flavours reminiscent of your favourite cheeseboard: juicy pear with piquant pops of blue cheese, toasty walnuts and a Honey Mustard Dressing. Peppery rocket (arugula) is an ideal refreshing contrast to use as the leafy base. This is an excellent salad option for a starter, or as a stylish side salad! Pear Salad with Blue Cheese This is a salad that’s all about classic and natural pairings, things we *always* see on cheeseboards. That’s because they just work so well together, yet you may not have thought about combining them in a salad. Combos like: ✓ Fruit and blue cheese ✓ Fruit and honey ✓ Fruit and nuts ✓ Cheese, honey and nuts (have I covered all combos there? ) Oh, plus some leafy greens. This transforms our “cheese board” into a salad! It’s a delicious way to use pears when they’re in season for something other than dessert (such as this Pear Pistachio Tart or this Pear Blue Cheese Slice). It’s also one that blue cheese lovers can get excited about! What goes in Pear Salad with Blue Cheese Here’s what goes into this Pear Salad: Pears I actually use 1 1/2 pears which for me is a nice amount for a whole package of rocket/arugula (standard size 120g / 4oz which is around 5 packed cups). If you want a more pear-forward salad, feel free to use more pears, it’s really up to you. Best type of pears – Use any variety you want, as long as they’re ripe. I used Beurre Bosc pears (the ones with the cinnamon-coloured skin) which are fairly common and good value here in Australia when in season. Packham, Josephine, Corella Pears, even nashi pears – they all work. Sliced Beurre Bosc pears for this Pear Salad. Blue Cheese Best to use one that is slightly creamy but still firm enough to be crumbled, like pictured. As a key ingredient in this salad, the better the cheese, the better the dish! Here are my favourites: Roquefort – Made from sheep’s milk, this famous French cheese is creamy enough to be spreadable but firm enough to crumble. This is my favourite to use for most blue cheese salads. Other French blues I like to use: St Agur, Fourme d’Ambert, Bleu d’Auvergne. These are sold at most Harris Farms and some Woolies these days (Australia). Gorgonzola – An Italian blue that ranges in texture based on variety, from ultra creamy to more crumbly. I like gorgonzola piccante (90 days aged, creamier, most rounded flavour), followed by the better value gorgonzola dolce (60 days aged, milder, and excellent value for money). British Stilton – Slightly sharper than the above two, this cheese is not for the faint hearted! Try to get an aged one for a smoother flavour. More options: Danish blue cheese is also a good option for a better value option. And for those who are new to blue cheese, Blue Castello is a good one to start with (the most mild, and good value). Australia also produces some excellent blues these days that are not hard to find like those from King Island. Avoid blue cheese that is like brie (ie. too creamy to crumble on salad) or really firm and crumbly ones, which are too crumbly to stick to the salad ingredients (they just fall to bottom of bowl). Rocket (arugula) I think this peppery lettuce is ideal for this salad because the sharp flavour contrasts nicely with all the other tastes going on. A more neutral leafy green, like baby spinach, wouldn’t really bring anything to this dish in my view. Walnuts Walnuts is a classic choice for a blue cheese salad. Though actually, other nuts will work just as well like almonds, pecans, hazelnuts. I wouldn’t use peanuts (bit odd, I think?) or macadamia nuts (maybe too rich with blue cheese). Honey Mustard Dressing for Pear Salad I opted for a Honey Mustard Dressing here because honey with pears, walnuts and cheese is a classic pairing. Sweet, savoury, nutty, creamy, juicy – it pushes all the right buttons! Honey – For the flavour, sweetness and to thicken the dressing. Dijon mustard – Also to help thicken and emulsify the dressing while adding a touch of tang and flavour. Cider vinegar – The main tanginess in the dressing. Any mild(ish) vinegar will work in its place – white wine vinegar, champagne or sherry vinegar, Extra virgin olive oil (or ordinary olive oil) – The better the oil, the better the dressing! If you have flavoured nut oils like hazelnut or walnut oil, they’d also be wonderful to use instead here. What to serve with Pear Salad As a starter This is a salad that’s ideal for serving as a starter. Never underestimate the power of a good salad as a starter! If it’s interesting enough like this and has a bit of wow factor, it sets a great tone for the rest of the meal. Meal As a meal, serve it with a side of home-made bread if you would like to a light but satisfying meal: World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread Focaccia recipe (it’s incredible) Sandwich Bread WITHOUT yeast World’s best No Yeast Bread – Irish Soda Bread Savoury Cheese Muffins Brioche Cheese, Herb & Garlic Quick Bread (No Yeast) Breads As a side salad As a side salad, because the blue cheese makes it quite rich (even though each serving only as a little crumble) try to serve it with something that doesn’t have an overwhelmingly strong sauce. Otherwise, you’ll just have too many flavours competing on your plate – and we want this salad to shine! Here are some suggestions: Roast chicken – A beautiful classic roast chicken served with the herb-garlic-butter pan juices Crispy Herb Roast Chicken pieces – This is a family favourite to make in big batches Prime Rib (Standing Rib Roast), Marinated Roast Beef or Marinated Beef Steak – Big beefy flavours are an excellent pairing with blue cheese generally. Pork! Either a roast pork (with crackling, of course!), pork chops with a savoury rub or Lemon Garlic marinated pork chops. Roast Chicken Standing Rib Roast (Prime Rib) Just a great Pork Rub Beef Steak Marinade CRISPY Herb Baked Chicken with Gravy (easy roast chicken!) Pork Roast with Crispy Crackling Marinated Roast Beef A Great Pork Chop Marinade Enjoy! – Nagi x PS No video today as it’s a “easy salad day” where I’m sharing 3 fairly straight forward recipes (this salad, Roasted Large Mushrooms with Green Onion Thyme Butter and Chargrill Charlie’s Copycat Japanese Slaw). But if you really want a video for this one, just leave a comment below and I’ll do it when I get a chance! Print Pear Salad with Blue Cheese and Rocket Classic combination of ingredients, cheeseboard favourites transformed in salad form with the addition of pepper rocket lettuce! Ideal to serve as a starter, light lunch or as a side for a main that's not too rich. We go light on the dressing here because the blue cheese and juice from the pears act as part of the dressing. See Note 1 for my recommende blue cheeses. Course Side Salad Cuisine Western Keyword blue cheese salad, pear and blue cheese salad, pear salad Prep Time 15 minutes Servings 5 – 6 as a side Calories 266cal Author Nagi Ingredients 1 1/2 – 2 pears , any type, juicy and ripe (or nashi pears or sweet apples) 3/4 cup walnuts , whole (sub almonds, pecans) 120g / 4oz rocket/arugula lettuce 120g / 4 oz roquefort, gorgonzola, stilton or other good blue cheese, creamy but can be crumbled into chunks (Note 1) Honey Mustard Dressing: 1 1/2 tbsp Dijon mustard 1 1/2 tbsp honey 1 1/2 tbsp cider vinegar 1 1/2 tbsp vegetable or olive oil 1/4 tsp salt 1/8 tsp black pepper Instructions Dressing: Shake Dressing in a jar. Pears: Halve then scoop out core. Place cut face down and slice into 3mm / 0.12" slices. (Note 2) Walnuts: Spread on tray and toast in a 180°C/350°F oven for 8 minutes or until they smell nutty. Leave some whole, break some in half with hands. Dress rocket: In a large bowl, toss rocket with 2 tbsp Dressing. Assemble: Pile 1/3 rocket on a platter. Scatter with 1/3 pears, 1/3 walnuts, 1/3 blue cheese crumbled into small chunks. Repeat twice more. Drizzle with remaining Dressing just before serving. Notes 1. Blue cheese – Look for a blue that is creamy so it sticks to the salad but still firm enough to crumble into chunks with your fingers (though your fingers will be smeared with blue cheese!). Blue brie is too creamy, cheddar-like ones are too hard – they just end up at bottom of bowl. My favourite (in order): Roquefort (other French blues I like: St Agur, Fourme d'Ambert), Gorgonzola Piccante, Gorgonzola Dolce, good British Stilton. For a good value option, opt for a Danish. If you’re blue cheese-shy, Blue Castello is a safe bet – very mild. Generally with cheese, you get what you pay for. 2. Slicing pears – The slices should not be paper thin, or even so thin they completely “flop”. They should have a slight bend when picked up with a fork, as pictured in post. But they should not be so thick that they crack when you stab with a fork! Amount to use: 1 1/2 pears is the perfect amount to me for the specified amount of rocket. If you want a more pear forward salad, use more. Stop pears browning: If not assembling in 30 min, drizzle lightly with lemon juice to stop them from going brown. Nutrition Calories: 266cal | Carbohydrates: 9g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 509mg | Potassium: 241mg | Fiber: 2g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 4mg | Calcium: 186mg | Iron: 1mg Life of Dozer Dozer, the warm glow of sunset is flattering on you! If only your snout wasn’t covered in slobber splatters and you didn’t have a speck of eye snot on your cheek…… The post Pear Salad with blue cheese appeared first on RecipeTin Eats.

Roasted Flat Mushrooms with Green Onion, Thyme & Butter Posted: 29 Aug 2021 07:11 PM PDT Here’s a simple but exceptionally tasty way to cook portobello aka flat mushrooms (also called field mushrooms or “BBQ mushrooms”). The appeal lies in how the herb butter soaks deeply into the mushrooms, and in the sliced green onions that lend a distinct flavour and attractive emerald colour to the dark, roasted mushrooms. This recipe is ideal for serving mushrooms as the centrepiece of a meatless meal, or as a starter for a multi-course dinner! Roasted large mushrooms Everybody loves mushrooms, and this low-effort recipe for serving chunky portobellos makes a great vegetable side to accompany any number of dishes, like sizzling steaks, Sticky Grilled Chicken and Garlic Prawns. With their beefy texture and topped with this flavoursome melted butter, they’re also substantial and interesting enough to star as a main course for vegetarians or omnivores alike. Herbs bring fragrance and colour, while the green onions add another layer of interest to the flavour and shifts things a step away from the usual garlic-and-butter routine. How good does this look!!! (That’s a rhetorical question, by the way… ) What you need for these roasted Flat Mushrooms Here’s all you need to make these roasted Flat Mushrooms: Large mushrooms – Any large mushrooms that are around 10cm /4″ or larger in diameter are ideal for this recipe. You just need mushrooms large enough so you can slather the cups with the green onion and herb butter. And remember, they’ll shrink a fair bit when cooked! You’ll find them sold labelled with various names here in Australia. Flat mushrooms, field mushrooms, BBQ mushrooms, portobello mushrooms. Just go by size! Butter – Softened, so we can mix in the herbs. Thyme and parsley – The herbs of choice here. Thyme, because thyme loves mushrooms, and parsley for freshness. Green onions / shallots – Called scallions in the US, this adds a vibrant splash of green as well as fresh allium goodness. The onions stand in as a refreshing change from delicious-but-a-little-predictable garlic. (Of course, feel free to also add garlic – it certainly won’t hurt!) Mushrooms – Cleaning, preparing, storing How to clean mushrooms – Clean mushrooms by removing dirt using a cloth or paper towel. If you’re going all out or need to get into the cracks and crevices, use a pastry brush! Though these days, grocery store mushrooms are sold pretty clean. It’s best not to wash with water because mushrooms are extremely porous and so if they absorb water, it can make them slimy or mushy.  Should I remove mushroom gills? Mushroom gills are totally edible and I never remove them, unless I’m making specific types of stuffed mushrooms where I want to make room for more filling. Some people say they don’t like the flavour of the gills (eg dusty flavour), I’ve never experienced that. However, if you don’t like the gills, just remove them using a spoon. Cradle mushroom in one hand, gently work the tip of a spoon under the gills and scoop around – it will come off with little effort. The stem – If your mushroom has a very long stem, trim it so it’s the height of the edge of the mushroom, or snap it off (with fresh mushrooms, the stem will break off neatly). How to store mushrooms – Always store mushrooms in a breathable bag, such as a brown paper bag or wrapped in a tea towel. If you use plastic bags or containers, the mushrooms will sweat, the surface will go slimy and the shelf life of the mushrooms will be considerably shorter. How to make Roasted Flat Mushrooms It could not be quicker or easier – 3 easy steps! Mix softened butter with green onions and herbs; Slather onto mushrooms; and Roast 25 minutes until cooked through. That’s it! Satisfying and yet so simple. We need more recipes like this in the world! So, what do you think? How will you serve these – as a main or as a side? – Nagi x Print Roasted Flat Mushrooms with Green Onion, Thyme & Butter This can be made with any large mushrooms. Roasting them underside-up allows the herb and green onion butter to seep deep in between the mushrooms gills. Covering with foil helps the mushrooms stay nice and moist, while helping the herbs and green onions retain their vibrant emerald colour. It looks so fresh and stunning against the deep brown of the mushroom gills! Simple, easy and exceptionally delicious. Serve as a vegetarian main for 3 – 4 people, starter or side for 6 to 8, or as part of a meatless meal spread. Course Side Dish Cuisine Western Keyword BBQ mushrooms, field mushroom recipe, flat mushroom recipe Prep Time 10 minutes Cook Time 30 minutes Servings 4 – 8 Calories 230cal Author Nagi Ingredients 8 large mushrooms (flat, portobello, “BBQ”), around 10 – 12cm / 4 – 4.5″ wide, stem tips trimmed (Note 1) Herb & Green Onion Butter: 100g / 7 tbsp unsalted butter , softened 1 cup green onion (US:scallions), thinly sliced 1/3 cup parsley , finely chopped 1 tbsp fresh thyme leaves (sub 1 tsp dried) 3/4 tsp salt 1/4 tsp black pepper Garnishes (optional): 3 tbsp chopped scallions 1 dozen thyme stalks Cups – Metric Instructions Clean mushrooms: See Note 1. Preheat oven to 200°C / 390°F (180°C fan). Mix butter: Mix the Herb & Green Onion Butter ingredients together in a medium bowl. Smear mushrooms: Place mushrooms gills side up on a large tray. Smear the butter mix over the mushroom surfaces. Cover with foil (preserves green colour of herbs). Bake: Bake 25 minutes, until mushrooms are tender. Serve! Arrange on a platter, including all butter and juices on tray. Scatter with thyme stalks and extra scallions over the mushrooms (for a fresh touch), and serve. Notes 1. Mushrooms – Use any type of large mushrooms. If they are much smaller than specified, use more. The idea here is just to use large mushrooms big enough to hold the butter! How to clean mushrooms – Clean mushrooms by removing dirt using a cloth or paper towel. If you’re going all out or need to get into the cracks and crevices, use a pastry brush! Though these days, grocery store mushrooms are sold pretty clean. It’s best not to wash with water because mushrooms are extremely porous and so if they absorb water, it can make them slimy or mushy.  Should I remove mushroom gills? Mushroom gills are totally edible and I never remove them, unless I’m making specific types of stuffed mushrooms where I want to make room for more filling. Some people say they don’t like the flavour of the gills (eg dusty flavour), I’ve never experienced that. However, if you don’t like the gills, just remove them using a spoon. Cradle mushroom in one hand, gently work the tip of a spoon under the gills and scoop around – it will come off with little effort. The stem – If your mushroom has a very long stem, trim it so it’s the height of the edge of the mushroom, or snap it off (with fresh mushrooms, the stem will break off neatly). How to store mushrooms – Always store mushrooms in a breathable bag, such as a brown paper bag or wrapped in a tea towel. If you use plastic bags or containers, the mushrooms will sweat, the surface will go slimy and the shelf life of the mushrooms will be considerably shorter. Nutrition Calories: 230cal | Carbohydrates: 10g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 462mg | Potassium: 741mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1436IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg Life of Dozer Come on Dozer! You can do it – climb, climb! (And climb he did – bit of slipping and sliding going on, but he got to the top of the “mountain”!) The post Roasted Flat Mushrooms with Green Onion, Thyme & Butter appeared first on RecipeTin Eats.

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