Sep 8, 2023
This lasagne is not only easy to make but it is filled with three different kinds of mushrooms – perfect for those who can’t get enough of the mighty mushie!
Ingredients
Mushroom sauce
500 g portobello mushrooms
500 g Swiss brown mushrooms
500 g button mushrooms
1 white onion
3 garlic cloves
1 carrot
3 celery sticks
2 tbsp olive oil
3 cups vegetable stock
⅓ cup dried porcini mushrooms
1 tbsp sea salt
1 tbsp cracked black pepper
1 tsp dried chilli flakes
1 tbsp tomato paste
1 tbsp brown sugar
1 tin (400g) of chopped tomatoes
1 cup red wine
Bundle of herbs, 3–4 sprigs of thyme and of rosemary, tied together
3 bay leaves
Béchamel sauce
2 tbsp butter
2 tbsp flour
2 cups milk
¼ cup dried porcini mushrooms
1 tsp white pepper
1 cup parmesan, grated
Other ingredients
1 packet of lasagne pasta sheets
750 g of cheddar, grated
1 ball of mozzarella, torn
To serve
1 white button mushroom, raw, sliced
Drizzle of olive oil
Directions
For the Mushroom sauce:
First place the dried porcini mushrooms in the vegetable stock on the stove to simmer.
Next in a blender, blitz the onion, garlic, carrots & celery until it’s a chunky paste. Place into a big pot with a dash of olive oil. Sauté for 1–2 mins.
Prep the fresh mushrooms. Roughly chop the portobello mushrooms; and blending the Swiss browns and buttons. Add all into the big pot and cook until mushrooms have reduced by half in size.
Then add in the salt, pepper, chilli flakes, tomato paste, brown sugar and the tin of tomatoes. Stir & cook until golden then pour in the red wine. Cook for a further 5 mins.
Next pour in the stock along with the bundle of herbs and bay leaves. Cook with the lid on for 20–25 mins or until the sauce has thickened.
For the Béchamel:
Melt the butter in a pot. Once melted add in the flour and whisk until golden and bubbly. Then, still whisking to ensure there are no lumps, slowly pour in half the milk. Add in the remaining milk, along with the dried porcini & white pepper. Cook on low heat, stirring continuously until it starts to thicken. Turn off heat and add the parmesan. Stir to combine.
Building the lasagne:
Now layer the lasagne – mushroom sauce at the bottom; next sheets of pasta; then Béchamel sauce on top with some cheese. Repeat layering until no sauce remains.
Cook in a 180°C oven for 40 mins until the top is golden and bubbly.
Sep 8, 2023
Tart lovers listen up! This portobello mushroom tart will be your next obsession.
Ingredients
4 Australian Portobello mushrooms
1 sheet store bought butter puff pastry
80 ml extra virgin olive oil
2 garlic cloves, finely chopped
Grated cheddar cheese
1 egg, lightly beaten
To serve:
Store bought or homemade pesto
Salad of choice
Directions
Combine the olive oil, garlic and a pinch of salt in a small jar with a lid. Shake until emulsified and combined. Brush the infused oil all over the mushrooms.
Heat a non-stick frying pan over medium heat. Add the mushrooms and fry for 6 minutes each side, or until the moisture from the mushrooms has been released and evaporated, and you are left with oil. Remove from the pan and set aside to cool.
Line a tray with baking paper. Preheat a fan oven to 200°C. Allow the pastry to thaw for 10 minutes, or until defrosted but still firm. Cut 4 x 12cm circles with a cookie cutter or small bowl. Arrange on the prepared baking tray. Lightly trace another circle inside each round, leaving a 1cm border, ensuring you do not cut all the way through. Brush the border with egg wash.
Sprinkle cheddar cheese amongst the pastries, then place 1 mushroom in the centre of each one. Bake for 18–20 minutes, or until the pastry is puffed and golden.
Remove from the oven and serve immediately with salad and pesto.
Aug 8, 2023
Mushroom empanadas make the perfect treat for you and the family. Pop them in your kids’ lunchboxes or bring them as a side dish to your next get-together.
Ingredients
500 g button mushrooms, halved and whole
50 ml extra virgin olive oil
200 g shallots, thinly sliced
50 g unsalted butter
2 garlic cloves, finely chopped
1 tsp chilli powder
2 tsp cinnamon
1 tbsp cumin
100 g sultanas
50 g grated mozzarella cheese
2 tbsp chopped spring onions, dark green parts only
Zest of 1 lemon
6–8 frozen butter puff pastry sheets
1 egg yolk
1 tbsp water
To serve
Homemade or store bought chimichurri or dipping sauce of choice
Directions
Add the oil to a large frying pan over medium high heat. Once hot, add the mushies, shallots and butter. Reduce heat to medium and cook for 15 mins, stirring often.
Add the garlic & spices, stirring for 1 minute. Add the sultanas and stir to combine. Season to taste, then set aside to cool.
Add the chopped spring onions & lemon zest and stir until combined.
Line a baking tray with baking paper. Thaw the pastry sheets, setting aside in the fridge as you work, to avoid getting too soft.
Using a 12cm cookie cutter or small bowl, cut rounds of pastry.
Add a tablespoon of mushroom filling to the centre of each pastry round, then a sprinkle of cheese. Fold each round over the filling and pinch edges to seal. Using a fork or your fingers, crimp the edges. Transfer to the lined tray. Repeat with remaining rounds – you’ll get about 12 empanadas. Set aside in the fridge for 30 mins.
Preheat the airfryer to 190°C. Cut baking paper to line the airfryer basket. Beat the egg yolk & water together. In batches, lightly brush empanadas with egg wash.
Place the baking paper in the airfryer, then spray lightly with vegetable oil. Arrange the empanadas in a single layer, not touching, and spray again with more oil. Fry for 10 mins, remove baking paper and flip over. Fry for a further 5 mins, or until deeply golden.
Serve with chimichurri or dipping sauce of choice.
Aug 4, 2023
After some bite-sized goodness? Well, get ready to tantalise your tastebuds with these mushroom bites
Ingredients
4 Swiss Brown mushrooms, sliced
6 tbsp extra virgin olive oil
4 tsp balsamic glaze
2 tbsp fresh thyme leaves
4 thick slices red onion
4 12cmx12cm slices of reduced fat puff pastry
Directions
Preheat the oven to 220°C.
Line a baking tray with paper and make 4 olive oil circles then drizzle with balsamic glaze. Top with thyme, mushroom and onion.
Gently cover each with a slice of the puff pastry and press down edges with a fork.
Brush each “Bite” with olive oil then bake for approx 15 minutes or until crisp and golden. Serve and enjoy.
Aug 4, 2023
Our mushroom ragu pasta bake is filled with rich and savory goodness, but with a mushroomy twist.
Ingredients
400 g mix of Swiss Brown, cups, portobellos and or flat mushrooms, finely diced
150 g small Swiss Brown mushrooms, sliced in half
1 brown onion, diced
3 cloves garlic, minced
½ carrot, finely diced
½ red capsicum, diced
3 tbsp tomato paste
400 g can diced tomatoes
½ cup good quality vegetable stock
2 tsp dried oregano
2 sprigs fresh thyme
1 tsp chilli flakes, optional
Sea salt
Fresh cracked pepper
500 g large shell pasta, pre-cooked to the packet’s instructions
⅓ cup parmesan cheese, finely grated
Olive oil for cooking
To serve:
1 tbsp parsley, chopped
Extra parmesan cheese
Directions
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the diced and halved mushrooms until they soften. Remove from the pan and set aside.
Add another drizzle of olive oil to the same pan, add the diced onion and garlic. Once they become translucent, add in the carrot and capsicum, sauté for a further 5 minutes or until they soften.
Add the tomato paste and stir through for a few minutes, follow by adding the sautéed mushrooms back in, along with the can of diced tomatoes, vegetable stock, oregano, thyme, chilli flakes and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 20 minutes so the flavours develop, and the sauce thickens. If the sauce becomes too thick add in a splash of water or extra stock.
Preheat the oven to 180C.
While the ragu is cooking, cook the shell pasta as per the packet instructions to al dente and drain.
Add the drained cooked shell pasta to a large deep ovenproof baking dish, spoon over the ragu and gently stir through.
Sprinkle the parmesan cheese over the top and bake in the oven for 12–15 minutes or until the cheese is lightly golden.
Serve with extra parmesan cheese and parsley sprinkled over the top.
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