Mushrooms with walnuts and limes

2 tbs rapadura sugar
1 tbs Balsamic vinegar
1½ cups walnut pieces, roughly chopped
¼ cup olive oil
3 garlic cloves, crushed
1 small red chilli, seeds removed and finely chopped
500 g mushrooms, (if not button mushrooms cut to approximately the size of button mushrooms)
2 small limes, juiced

1. Mix the brown sugar and Balsamic vinegar in a cup and set aside.

2. Roast the coarsely chopped walnut pieces over high heat in a deep frypan for about 3 minutes, stirring constantly. Set aside on a plate to cool, discarding any burnt pieces.

3. Add the olive oil to the frypan and when hot add the crushed garlic and chopped chilli and cook for half a minute, stirring constantly.

4. Then add the mushrooms and cook for another 3 minutes, still stirring constantly.

5. Then add the brown sugar/Balsamic vinegar mixture and, still stirring, cook for another half minute.

6. Then remove from heat, stir in the roasted walnut pieces and the lime juice and serve.

You can serve with rice which it is best to cook before you cook the mushrooms. This combination of mushrooms and rice will serve 6 people as an appetiser.

The rapadura sugar and Balsamic vinegar is a good flavouring for any fried mushroom dish. Be sure to taste this dressing as you have to get the balance of sweet and acid just right.

Recipes courtesy of: http://www.wellwood.com.au/.