Jul 15, 2022
WARMING MUSHROOM RAMEN NOODLE SOUP
Ingredients
350 g cup mushrooms, sliced
250 g hard tofu, cubed
3 garlic cloves, minced
2 tbsp ginger, grated
1 tsp sesame seeds
3 tbsp soy sauce
1 tbsp Shaoxing wine
1200 ml good quality vegetable stock
1 tbsp white miso paste
250 g fresh ramen noodles
1 bunch baby Bok choy
Peanut oil for cooking
To serve:
Extra sesame seeds
2 scallions, finely chopped
Directions
Combine into a container with a lid, 1 tbsp ginger, 1 minced garlic clove, sesame seeds, 1 tbsp peanut oil, the Shaoxing wine and 2 tbsp soy sauce. Stir to combine, follow by adding the tofu cubes and sliced mushrooms. Stir to coat and set aside to marinate for a minimum of 30 minutes.
To make the broth; combine 1 tbsp of ginger and 2 garlic cloves into a large pot with a drizzle of peanut oil on medium to high heat. Sauté until fragrant, followed by adding the vegetable stock, miso paste and 2 tbsp soy sauce. Once the stock comes up to a simmer, turn the temperature down to a low simmer.
Heat a frying pan on high heat and add the marinated tofu and mushrooms in batches. Sauté while stirring until they are lightly crispy.
Add the Bok choy to the broth.
Cook the fresh ramen noodles to the pack’s instructions. Drain then divide between two bowls.
Spoon over the broth and the Bok choy followed by the mushrooms and tofu. Sprinkle over extra sesame seeds and the scallions.
May 4, 2022
Mushroom & prawn Tom Yum with zucchini noodles
Ingredients
8 button mushrooms
½ (210g) jar Tom Yum paste
4 cups water
8 peeled raw prawns
2 tbsp coconut milk, optional
200 g packet zucchini noodles
Handful coriander leaves
Directions
Add Tom Yum paste to a medium saucepan set over medium heat and stir, add water and mix well. Bring to a simmer. Add prawns and cook for 3 minutes before adding sliced mushrooms. Stir in coconut milk, if using.
Divide zucchini noodles between two bowls and top with the soup. Garnish with coriander leaves and serve.
Apr 4, 2022
Scalloped mushroom bake
Ingredients
6 portobello mushrooms
1 cup fresh cream
1 tsp garlic powder
Pinch salt
¾ cup shredded pizza cheese mix (mozzarella, cheddar and Parmesan)
½ cup panko breadcrumbs
2 tbsp finely chopped flat leaf parsley
Directions
Trim stalks off mushrooms and chop those finely. Slice portobello mushrooms caps into 0.5cm thin slices. Arrange the mushrooms in a baking dish – the slices should be standing up. Mix together the cream, half the garlic powder and salt, Drizzle over the mushrooms.
Sprinkle the dish evenly with cheese. Mix together the breadcrumbs, remaining garlic powder and chopped parsley. Scatter over the cheese.
Bake for 12-15 minute or until the cheese is melted, starting to turn golden and the breadcrumbs are crunchy. Serve immediately.
Nov 26, 2021
Thai Mushroom Salad
Ingredients
Dressing
1 lime, juiced
1 tbsp fish sauce
1 tbsp tamari
1 chilli, finely chopped
1 clove garlic, minced
¼ cup coriander leaves and stems, chopped
1 tbsp olive oil
Mushrooms
3 tbsp olive oil
300 g mushrooms, sliced
1 clove garlic, crushed
¼ cup tamari
Salad
1 cucumber, sliced
2 tomatoes, sliced
¼ red onion, finely sliced
1 cup sprouted legumes
¼ cup fresh mint, chopped
¼ cup coriander leaves, chopped
¼ cup almonds, sliced, toasted
Directions
To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside
Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.
Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.
Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.
To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.
May 19, 2021
Mushroom and chive gyoza
Ingredients
Gyoza
300 g cup mushrooms, finely diced
1 ½ tbsp ginger, minced
1 garlic clove, minced
200 g wombok cabbage, finely diced
1 tsp tamari sauce
½ bunch Asian chives, finally chopped
25 gyoza wrappers (round Gow Gee pastry)
Vegetable oil for cooking
Water
Dipping sauce
1 garlic clove, minced
1 tsp ginger, minced
¼ cup rice wine vinegar
½ tbsp sesame oil
1 tbsp tamari sauce or soy sauce
1 tbsp honey
1 small chilli, finally sliced
To serve
1 tbsp Asian shallots, thinly sliced
1 tsp toasted sesame seeds
Directions
Combine the dipping sauce ingredients into a jar and shake well. Set aside until you’re ready to serve.
To make the gyoza, heat a drizzle of vegetable oil in a wok or large heavy base fry pan with high sides on medium heat. Add ginger and garlic and sauté for a couple of minutes, then add the mushrooms to the pan. Cook until the mushrooms turn a golden brown colour.
Add the wombok cabbage and stir through. After 1 minute or once the cabbage has wilted down and turned translucent, add 1 tsp tamari or soy sauce. Allow to simmer for a further 2 minutes.
Turn off the heat, add the Asian chives, and stir through.
Transfer the gyoza mixture to a sieve to drain off any excess liquid while it cools down.
Once the mix has completely cooled down, the gyoza can be wrapped. Place 1 1/2 tsp (depending on how big your wrappers are) of mixture into the center of the wrapper. Brush the edge of the wrapper with water, then fold over the wrap so it looks like a half moon shape. Gently press the wrapper seams together along the joined seam. Set aside while the rest are made. Lay a tea towel over the top to prevent them from drying out.
Heat up a heavy base fry pan to medium-high heat. Add a good drizzle of vegetable oil and place the gyoza’s bottom side down (so the seam is at the top). Allow to fry for a few minutes until the base of the pastry is a golden brown colour. Add a splash of water to the pan (stand back to prevent it staying back on you) and place a lid on to steam them for a couple of minutes. Once the pastry has changed to a transparent colour and all the water has evaporated gently remove them from the pan. Set them aside while the remainder are cooked.
Serve the gyoza on a platter with the dipping sauce in a small bowl to the side. Sprinkle over the top toasted sesame seeds and freshly sliced Asian shallots.
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