Aug 4, 2023
Our Stuffed portobello mushrooms in a creamy sauce are next level flavoursome and the perfect dish for when you’re feeling like something creamy that the whole family will love.
Ingredients
Stuffed mushrooms:
4 Portobello mushrooms, stalks removed
1 cup fresh ricotta
1 cup baby spinach, roughly chopped
1 tsp dried oregano
¼ cup parmesan cheese plus 1 tbsp extra
Sauce:
200 g Swiss Brown mushrooms, sliced
1 small brown onion, diced
3 garlic cloves, minced
1 red capsicum, diced
¼ cup semi sun-dried tomatoes, roughly chopped
1 –2 tsp dried oregano
1 ½ tsp sweet smoked paprika
60 ml white wine
200 ml good quality vegetable stock
100 ml thickened cream
Olive oil for cooking
Salt and black pepper to taste
To serve:
1 –2 tbsp chopped parsley
Crusty toasted bread
Directions
Combine in a bowl the ricotta, spinach, dried oregano and parmesan cheese. Mix well to combine. Stuff the Portobello mushrooms with the mixture and place under a grill for 8–10 minutes or until the parmesan cheese is golden.
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 onions and garlic. Once they become translucent add the red capsicum and the sliced Swiss Brown mushrooms. Sauté for 5 minutes or until they soften.
Add in the semi sun-dried tomatoes, oregano, paprika and white wine. Stir through until the wine has come to a simmer. Follow by adding the vegetable stock and allow to come up to a simmer, then turn the heat down to low and simmer for 15 minutes.
Check the sauce for seasoning and add in fresh cracked pepper. Stir in the cream, place the stuffed mushrooms in and put the lid on. Allow to simmer for a further 10 minutes.
Once the sauce has thickened and is rich in taste, it’s ready to serve.
Add a sprinkle of chopped parsley over the top and serve with crusty toasted bread on the side.
Aug 1, 2023
Baked mushrooms serve as the perfect topping to add to your pasta dish.
Ingredients
1 ½ cups button mushrooms, sliced
1 ½ cups cherry tomatoes
150 g block of feta cheese, crumbled
1 whole garlic clove
3 tbsp olive oil
1 tbsp dried Italian herbs
1 ½ cups spiral pasta
2 cups baby spinach
Directions
Preheat the oven to 180°C. Place mushrooms, cherry tomatoes, feta and garlic in a medium-sized baking dish. Drizzle with olive oil and herbs. Bake for 30–40 minutes.
While baking, cook pasta until al dente.
Remove the mushroom bake from the oven, add cooked pasta and the baby spinach leaves and stir through. Serve and enjoy!
Jul 24, 2023
These Breakfast mushroom frittatas are not only family-friendly, but they’re a great breakfast option for you and the kids to have on the go too.
Ingredients
400 g cup mushrooms, sliced
9 filo pastry sheets
6 large free range eggs
80 ml full cream milk
⅓ cup parmesan cheese, grated
½ medium zucchini, grated
½ cup frozen spinach, thawed and chopped
5 tbsp marinated goat’s cheese or chèvre
2 –3 sprigs fresh thyme
Fresh cracked pepper
Pinch sea salt
Melted butter for brushing or spray oil
Olive oil for cooking
Directions
Preheat the oven to 180°C.
In a large bowl, combine the eggs and whisk lightly with a fork. Add milk, parmesan cheese, half of the thyme, the grated zucchini, spinach and a pinch of salt and pepper. Whisk together, set aside.
Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the mushrooms (cooking them in two batches is ideal depending on your pan size), and sauté while stirring until they soften and become golden in colour. Remove from the frypan and add three-quarters of them to the egg mixture and stir through.
Brush a large 12-muffin tray with melted butter or use spray oil. Using scissors, cut the filo pastry sheets into four quarters, you’ll have 36 pieces. Line each muffin hole with a sheet of pastry, lightly brush with butter/oil spray, and layer another sheet over the top. Repeat this process until there are three layers. Lightly brush the excess pastry around the edges.
Spoon the egg mixture into each muffin, filling three-quarters full. Crumble the marinated goat’s cheese over the top and add the remaining quarter of the sautéed mushrooms. Now add a small sprig of thyme leaves.
Place the tray in the oven to bake for 20–25 minutes or until the pastry is golden and the pie’s centre has puffed up.
Serve hot from the oven or cooled down for lunchbox snacks.
They can be made ahead of time and kept covered in the fridge for a few days.
Jul 13, 2023
This upside down mushroom tart is easy to make for the whole family to enjoy!
Ingredients
150 g flat mushrooms, sliced
150 g cup mushrooms, sliced
1 tbsp extra virgin olive oil
50 g unsalted butter
6 fresh thyme sprigs, plus extra leaves
Generous pinch of salt
1 shallot, thinly sliced
Finely grated parmesan cheese
Finely grated cheddar cheese
1 sheet frozen butter puff pastry
1 egg, beaten
Goat’s cheese
Directions
In a large frying pan, heat olive oil over medium-high heat, then add the butter. When just melted, add the mushrooms and thyme sprigs. Cook until the mushrooms are soft & golden, about 5 minutes. Season with salt & pepper, then transfer to a plate to cool completely. Preheat the fan oven to 200°C.
Remove the puff pastry from the freezer and thaw for 15 minutes or until pliable but still firm. Cut into 4 even rectangles or squares.
Line a baking tray with baking paper. Arrange the cooled mushrooms on the baking sheet in four equal portions. Layer with sliced shallots on top, followed by thyme leaves & grated parmesan & cheddar cheese.
Lay the pastry on top, gently pushing down the edges with a fork to encase the mushroom filling. Brush each pastry with egg wash, then bake in the oven for 17–20 minutes or until golden.
Using a spatula, immediately flip each pastry over and set aside on a cooling rack. Top with goat’s cheese & serve warm or at room temperature with salad.
May 31, 2023
Our Mushroom, Leek and Chicken Pie is hearty, nourishing and sure to warm you up on these colder, wintry nights.
Ingredients
400 g cup mushrooms, sliced
1 large brown onion, roughly diced
2 garlic cloves, minced
¼ bunch parsley
1 kg chicken thighs, roughly chopped
550 ml full cream milk, plus extra for brushing over pastry
1 ½ tsp whole-grain mustard
1 chicken stock cube
2 tbsp fresh tarragon leaves, roughly chopped
3 sprigs of fresh thyme leaves
80 g plain flour
1 large leek, thinly sliced
2 knobs of butter
½ cup frozen peas
200 ml creme fraiche
1 sheet frozen puff pastry, defrosted
cracked black pepper
olive oil for cooking
Directions
Preheat a fan-forced oven to 200°C.
Sauté the diced onion and minced garlic with a good dash of olive oil in a large deep pan on medium heat. Once the onions start to become translucent, add in the parsley stalks finely chopped (set aside the parsley leaves), and sauté for a further 5 minutes. Remove from the pan and set aside.
Add another good drizzle of olive oil to the same pan, turn up the heat to high and sauté the chicken in 2 batches until the chicken is lightly browned.
Add the cooked onion/garlic mixture back into the pan, adding the milk, mustard, stock cube, tarragon, fresh thyme leaves and a good pinch of cracked pepper. Stir through, turn the heat down to medium and place a lid on slightly ajar. Allow the heat to come up to a low simmer then turn it down to low heat while it simmers for a further 15 minutes.
Drain off ½ cup of liquid into a cup, add the flour and stir to combine until all lumps are removed. Pour the mixture back into the main pan and stir through.
In a separate frypan sauté the leeks on medium heat with a knob of butter until they become translucent. Remove from the pan and set aside. Repeat the sauté process with the mushrooms and another knob of butter until they are also softened. Add both sautéed vegetables to the main pot along with the frozen peas, creme fraiche and parsley leaves and stir through.
Adjust the seasoning to your taste depending on the saltiness of the stock cube.
Spoon out the mixture into a large family-size pie dish, lay the pastry sheet over the top and lightly tuck it in around the sides. With the tip of a sharp knife, make two indents in the middle of the pastry.
Place in the back of the oven for 30–35 minutes or until the pastry is golden brown and puffed up.
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