May 31, 2023
Mushroom Wellington is a vegetarian twist on a classic dish – rich, tasty and packed with flavour that rivals the OG Beef Wellington.
Ingredients
450 g Swiss brown mushrooms
2 Portobello mushrooms
2 cups walnuts
2 tbsp olive oil
2 puff pastry sheets, depending on size, defrosted
300 g thinly sliced onions
60 ml vegetable stock
1 tbsp thyme leaves
1 tsp tarragon
2 cloves garlic, minced
2 tbsp soy sauce
120 g spinach leaves
1 egg, beaten
Directions
Preheat a fan-forced oven to 180°C. Arrange the Portobello mushrooms on a baking tray, remove stalks and set them aside to use in mushroom mixture. Spray or brush the mushrooms all over with olive oil, then season with salt. Cook for 10 minutes, remove from the oven and dab gently with a paper towel to remove excess liquid. Set aside to cool.
To make the mushroom mixture, place the Portobello stalks, Swiss brown mushrooms & walnuts in a food processor. Pulse, blitzing until broken into small pieces – be careful to not overprocess.
Heat 2 tbsp of oil over medium-high heat. Add the onion and cook, stirring often, for 10 minutes, until softened and caramelised. Add the vegetable stock and cook for a further 2 minutes.
Now add the herbs, along with the garlic. Sauté for a further 3 minutes, then add the mushrooms & soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
Add the spinach and sauté until wilted. Remove from the heat and cool completely.
Take a large piece of cling film, slightly wider than the length & width of the Portobello mushrooms. On it, spread out half of the cooled mushroom mixture. Layer the Portobello mushrooms on top, then cover them with the remaining mushroom mixture. Shape into a cylinder and then tightly wrap the cling film. Allow to firm up in the fridge for at least 2 hours.
Preheat the fan-forced oven to 200°C. Line a large baking tray with baking paper. Place pastry on the tray, then unwrap the mushroom cylinder and place in the middle of the pastry. Brush the border of the pastry with egg wash
Carefully fold one side of the pastry over the filling, then the other side. Seal the top & bottom ends over the filling, flip over to the seams at the bottom. Score the top of the Wellington diagonally with a sharp knife.
Bake for 20 minutes, then reduce the heat to 180°C and bake for another 40 minutes, or until the pastry is deep golden.
Allow to cool slightly before slicing and serving.
Apr 21, 2023
Try these crispy and moreish Mushroom Pizza Pockets, made with mushrooms, spinach and ham – encased in crispy puff pastry.
Ingredients
1 sheet frozen puff pastry or 4 frozen raw rotis
½ cup pizza sauce
2 tsp dried Italian herbs
1 cup shredded cheese or 4 cheese slices
100 g sliced ham, chopped
6 cup mushrooms, about 1 cup sliced
½ cup marinated artichokes
Directions
Preheat oven to 200°C. Line two baking trays with baking paper.
Remove pastry from the freezer, take off the plastic. For puff pastry, slice into 4 squares and place on the baking trays.
Spread the pastry with pizza sauce, leaving about a 1cm edge around. Top with herbs, cheese, ham, sliced mushrooms and artichokes down one side of
each pastry. Fold over the untopped pastry and, using a fork, crimp to seal.
Bake for 15 minutes until the pastry is golden. Remove from the oven, leave for 5 minutes to cool then serve.
TIP:
Leftovers are great as a lunchbox stuffer the next day (make sure to pop an ice pack in with the lunchbox, especially in summer, to keep the food safe).
Apr 21, 2023
These Meat-Free Meatballs are packed with mushrooms, onion, garlic, chickpeas and parmesan cheese. They can be enjoyed on their own or served with a side of pasta or rice.
Ingredients
2 tbsp olive oil
1 tbsp butter
300 g mixed mushrooms, e.g. Flats, Portobello, Cup and Swiss mushrooms
1 brown onion, diced
6 cloves garlic, crushed
1 red chilli, finely chopped (optional)
sea salt and freshly cracked black pepper
400 g tin chickpeas, rinsed and drained
¼ cup parsley
1 cup breadcrumbs
¼ cup grated parmesan cheese, plus extra for garnish
1 egg, lightly whisked
Tomato sauce:
1 carrot, finely diced
1 celery stick, finely diced
1 green capsicum, finely diced
400 g tin diced tomatoes
¼ cup red wine
¼ cup vegetable stock
2 tsp tomato paste
1 bay leaf
1 tsp dried oregano
Serve:
Garnish with fresh oregano leaves, grated parmesan and sea salt and freshly cracked pepper. Can also serve with your favourite pasta.
Directions
In a medium fry pan over medium high heat, heat 1 tablespoon of oil and the butter. Sauté onions for 2 mins, add mushrooms and cook stirring occasionally for 5 mins; add 4 garlic cloves and the chilli, season with salt and pepper and cook for a further 2 mins. Set aside to cool down.
In a blender, add the mushroom mixture, chickpeas, parsley, breadcrumbs, egg, and parmesan cheese and blend until combined. Alternatively mix in a large bowl.
Spoon out 16 balls. Refrigerate for 10 mins or overnight.
Add remaining oil into the fry pan, over medium to high heat and sauté carrot, celery, capsicum, and remaining garlic, until soft. Add in the tomato paste and sauté for a further 2 mins. Add tinned tomatoes, red wine, vegetable stock, bay leaf and dried oregano. Season with salt and pepper and reduce heat and simmer for 30–40 mins, stirring occasionally.
Preheat the oven to 180°C fan forced. Line a baking tray with baking paper.
Place meatballs onto the lined baking tray and bake for 20 mins.
Serve meatballs with tomato mixture into bowls, garnish with grated parmesan, fresh oregano leaves, sea salt and freshly cracked pepper.
Apr 5, 2023
Mushroom tortilla quiche
Ingredients
450 g brown mushrooms, roughly chopped
1 tbsp olive oil
3 garlic cloves, minced
1 tsp fresh thyme, minced
6 large eggs
2 cups spinach
½ cup plain Greek yoghurt
½ cup (75g) feta cheese, crumbled
½ cup cheddar cheese, grated
Pinch of salt + ground black pepper
3 large flour tortillas
Directions
Preheat the oven to 160°C.
Cut one tortilla in half and leave the other two whole. In a 22cm springform pan place the tortillas on the bottom to form a “crust” shell.
In a large non-stick pan, heat olive oil over a medium-low heat. Add the mushrooms and garlic, and cook until browned and tender, about 8 minutes.
Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Distribute the mixture evenly over the tortilla pan and top with crumbled feta cheese.
In a large bowl, whisk the eggs with the yoghurt, cheddar cheese, herbs, salt and pepper.
Pour the egg mixture over the mushroom filling and gently tap the pan to fill in the gaps. Transfer the tortilla quiche to the oven and bake for 30 minutes. The quiche will be fully cooked when the surface is lightly brown and springs back to the touch.
Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
Aug 22, 2022
Lunchbox or spring picnic-friendly mini muffin-quiches with a delicious umami flavour of mushrooms and sharp goat’s cheese and parmesan
Ingredients
200 g button mushrooms
75 g frozen chopped spinach
2 tbsp butter or olive oil
1 tsp garlic powder
Pinch salt
¼ tsp freshly ground black pepper
QUICHE
6 large eggs
¾ cup Greek-style yoghurt
100 g goat’s milk feta
¼ cup finely grated parmesan cheese
Directions
Slice mushrooms and defrost spinach. Heat oil in a frying pan set over medium heat and add mushrooms. Stir until browned. Turn off heat and season with garlic powder, salt and pepper. Stir in spinach.
In a large bowl combine eggs, yoghurt, crumbled feta, cooked mushroom mixture and parmesan cheese. Mix well.
Line a muffin tin with 8 patty liners. Divide mixture between the liners.
Bake for 15 minutes, until the tops are golden. Remove from oven and cool in the tin on a wire rack.
Store quiches in an airtight container in the fridge for up to 2 days.
*Note: you can use button or small cup mushrooms in this recipe.
Recent Comments