Jul 26, 2022
Mushroom, Leek & Goat’s Cheese Single-Serve Pies
Ingredients
1 large leek, finely sliced
1 clove of garlic, minced
3 sprigs of thyme
400 g mushrooms (cups, flats or swish), thinly sliced
120 g baby spinach
8 eggs
2 tbsp sour cream
⅔ cup full cream milk
1 cup parmesan cheese
1 tbsp tarragon, finely chopped
Pinch sea salt
Pinch cracked pepper
4 puff pastry sheets, defrosted
3 tbsp marinated goats cheese
Vegetable oil for cooking
Directions
Pre-heat the oven to 180C.
Place a heavy base fry pan on medium heat with a drizzle of olive oil. Add the mushrooms, and sauté while stirring until they soften and become golden in colour. Remove from the frypan and set aside.
Add the leek, garlic and thyme to the dry pan with a drizzle of olive oil. Sauté until they soften then add the baby spinach until just wilted. remove from the heat.
Combine in a large bowl the eggs and whisk until lightly fluffy. Add the sour cream, milk, parmesan cheese, tarragon and a pinch of salt and pepper. Whisk together.
Add the sautéed mushrooms and leek mixture, and stir through.
Line 4 large ramekins or 6 small with puff pastry.
Divide the egg mixture between the ramekins, and add the marinated goat’s cheese over the top.
Place in the oven to bake for 45 minutes or until the pastry is golden and the pie centre has puffed up. If using smaller ramekins reduce the bake time to suit.
Feb 9, 2022
Mushroom Tart
Ingredients
250 g Swiss Brown Mushrooms, sliced
150 g White Button Mushrooms, sliced
1 brown onion, diced
4 garlic cloves, diced
1 puff pastry sheet
60 g cheddar cheese, grated
3 tbsp olive oil
Handful chopped parsley
Salt and pepper to taste
Directions
Sauté onions in 2 teaspoons of the olive oil until translucent, then add the garlic and cook down together
Add the sliced mushrooms and sauté on high heat. Once mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepper. Remove from heat and allow the mixture to cool
Thaw the puff pastry sheet and place it on a baking tray with baking paper. Lightly score a 2cm square border around the puff pastry sheet, making sure not to cut all the way through. Using a fork, poke a few holes in the middle of the pastry
Add the grated cheese to the middle of the pastry and top with the sauteed mushrooms. Spray the border with olive oil spray, or alternatively, brush the border with an egg wash 6.
Bake for 15-20 mins until golden brown. Top with chopped parsley, cut into 4 squares and enjoy your crispy Mushroom Tart!
Oct 19, 2021
Baked mushroom & sweet potato rice
Ingredients
500 g sweet potato
2 tbsp olive oil
2 tsp chopped fresh rosemary
750 g swiss brown mushrooms, quartered
60 g butter, melted
1 tbsp olive oil, extra
4 garlic cloves, crushed
pinch grated nutmeg
1 ½ cups long grain rice (uncooked)
1 ½ cups chicken stock
1 ½ cups boiling water
½ cup walnuts, chopped
2 tbsp chopped fresh chives
Directions
Preheat oven to 180℃. Line a baking tray with baking paper. Peel the sweet potato and cut into 1cm cubes. Place in a bowl and toss with 1 tbsp oil, sprinkle with chopped rosemary. Place on the prepared baking tray and bake in oven for 25-30 minute or until cooked and golden
Place the quartered mushrooms in a large bowl and pour over the melted butter and extra oil. Add the garlic, nutmeg and season with salt & pepper.
Place the uncooked rice in a large baking dish. And pour over the stock and water. Top with the mushrooms in an even layer covering the rice. Bake in oven for 45-50 minutes or until the rice is tender and mushrooms cooked. Remove from oven and rest for 5 minutes. Toss through the roasted sweet potato and sprinkle with walnuts and chives. Note: Cooking time of rice might vary depending on the thickness of the baking dish. A metal dish cooks faster, ceramic will take longer.
Apr 8, 2021
Mushroom, sage, and ricotta crispy filo tart
Ingredients
200 g mushrooms, thinly sliced
2 garlic cloves, minced
1 leek, finely sliced
2 tsp fresh sage, finely chopped
1 tsp fresh thyme leaves
800 g ricotta cheese
½ cup gruyere cheese, finely grated
1 egg
8 sheets of Filo pastry
1 tbsp butter, melted
1 dash olive oil
Directions
Preheat the oven to 180°C.
Sauté the garlic and leek with a drizzle of olive oil in a large frypan on medium heat. Sauté until the leek has wilted. Remove from the pan and set aside.
In the same pan, add another drizzle of olive oil, add the mushrooms and sauté until they turn golden brown. Remove from the heat and set aside.
In a large mixing bowl, combine the ricotta cheese and egg and stir until well combined. Follow by adding the grated gruyere cheese and a good pinch of freshly cracked pepper. Add 2/3 of the sautéed leek and mushrooms to the mixing bowl as well and stir through. Set the remainder aside.
Brush the base and sides of a medium-size rectangle baking dish (27cm x 21cm) with the melted butter. Lay 4 sheets of pastry over the baking dish, gently pressing down, lay the excess pastry over the sides. Gently brush the pastry with more melted butter before laying 4 more sheets of pastry down in the opposite direction.
Fill the dish with the ricotta mixture, using a spatula gently spread it out evenly. Add on top the remainder of the sautéed leek and mushrooms.
Place in the oven to bake for 45-50 minutes or until the pastry is a light golden colour. Remove from the oven and allow to cool for 5 minutes before serving.
Dec 9, 2020
Breakfast Pizza
Ingredients
100 g Portobello mushrooms
100 g Swiss Brown mushrooms
100 g cup mushrooms
1 bunch green kale
1 garlic clove
Salt and pepper
100 g butter
1 bunch parsley – fine chopped
1 bunch chives – fine chopped
200 g fresh goats cheese
1 lemon
Chilli oil (optional)
Pizza Dough
750 g Tipo 00 flour
250 g wholemeal flour
10 g dry yeast
600 ml warm water
25 g salt
75 ml full cream milk
100 ml extra virgin olive oil
Pinch of sugar
Directions
TIP: Make the dough the night before or buy a pre-made pizza base
For the Pizza Dough
Warm the milk and half the water to blood temp and add the yeast with a pinch of sugar. Leave in a warm place for 10mins to pre-ferment (activate the yeast).
In a kitchen aid with dough hook, add the flours and salt and mix.
Slowly pour in wet ingredients to incorporate.
Mix on medium speed for 5–7mins until the dough is soft and stretchy.
Place in a large bowl and prove in a warm place for 1 hour until ¾ doubled in size.
Place on a floured bench and split dough in 3 or 4, depending on the size you want your pizzas!
Shape dough into nice rounds using your palms in a circular motion to get the top skintight.
Place on a floured tray, flour the top of the doughs and cover with plastic wrap and prove in the fridge overnight.
For the mushroom kale mix
Destem the green kale and roughly chop.
Slice the mushrooms stems and all and keep separate.
In a hot pan add some oil and sauté the kale until partially cooked. Reserve in a mixing bowl big enough to add in the mushrooms and kale.
Heat some oil in the same pan and add all the Portobello mushrooms. Get some colour on one side and add some chopped garlic and knobs of butter. Once the butter starts to melt and bubble, add salt, toss the pan and leave for 30sec then add to kale. Repeat for the other mushrooms.
For the pizza/pizzettas
Prove your dough for 1 hour before making the pizzettas.
Preheat your pizza oven to 400°C, or your fan forced oven to 200°C, with a heavy steel tray placed upside down. (Or a pizza stone if you have)
Dust your bench with flour, press pizzettas out leaving a 1cm edge around the dough.
Top with the mushroom kale mix.
Have your pizzettas ready to go into the oven; and lastly crack an egg in the middle and cook pizzettas for 2–3 mins.
Sprinkle with chopped herbs, squeeze of lemon, crumbled goats cheese and a drizzle of chili oil.
Recipe by Julian Cincotta
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