Oct 14, 2024
A flavourful and easy-to-make vegetarian dish. Juicy mushrooms marinated in a sweet and savoury honey-soy sauce, then grilled to perfection. Great for the BBQ.
Ingredients
24 Swiss brown mushrooms, halved
Red chilli, finely sliced, to garnish
Coriander, to garnish
Glaze
2 tbsp Honey
2 tbsp Light Soy
A few drops of Sesame Oil
1 tbsp Macadamia Oil
½ tsp Cornflour, mixed with 2 tbsp of Water
Directions
Combine the glaze ingredients together.
Skewer 4-5 mushroom halves onto skewers and brush marinade all over.
Heat a grill pan or BBQ over a medium heat.
Grill the mushroom skewers for 1-2 minutes on each side, turning and basting regularly.
Garnish with chilli and coriander.
Dec 6, 2023
There’s nothing like a summer BBQ! This dish will be a crowd pleaser with you and your family.
Ingredients
Creamy herb dressing
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
1 Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch Sea salt, to taste
1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
6 Portobello mushrooms, halved
1 handful of Swiss Brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
23 tablespoons extra virgin olive oil
1 tbsp teaspoon sea salt
1 pinch Freshly cracked black pepper
Directions
Creamy herb dressing
In a small serving bowl, combine the creamy herb dressing ingredients.
Taste for seasoning and adjust as necessary.
Stir the ingredients together until well combined.
Set aside until ready to use.
BBQ vegetables
Preheat your BBQ to high heat.
Arrange all the vegetables on a tray.
Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.
Toss the vegetables to coat evenly.
Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.
Arrange the BBQ’d vegetables on a platter.
Serve alongside the creamy herb dressing for people to help themselves.
Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.
Serve immediately and enjoy!
NOTES
Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.
Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they’re hot and maintain their crunchiness.
Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.
Sep 8, 2023
Vibrant, light and tasty, they’ll go down a treat as the weather begins to warm up.
Ingredients
500 g button mushrooms
Dash of olive oil
Satay sauce
2 tbsp peanut butter
1 tbsp soy sauce
1 tsp honey
1 tsp fish sauce
1 garlic clove, minced
1 tsp red curry paste
1 cup coconut milk
Juice of half a lime
Slaw
¼ head of red cabbage, finely sliced
¼ head of green cabbage, finely sliced
½ cup of coriander, roughly chopped
1 spring onion, finely chopped
½ red chilli, finely chopped
1 tbsp red wine vinegar
Juice of 1 lime
1 tbsp mayonnaise
1 tsp sea salt
1 tsp cracked black pepper
To serve
Coriander leaves
Red chilli, finely sliced
Directions
First place the skewers in a bowl of water then set aside.
Next make the satay sauce by placing all ingredients (except the lime juice) in a pot on low heat. Stir continuously. Then once it starts to thicken, add in the lime juice.
Cut the button mushrooms in half, then thread on to the skewers. Brush both sides with the satay sauce. Cook both sides on a griddle pan with a dash of oil, gently pressing down to create that charred flavour.
To make the slaw, place all ingredients into a bowl. Toss to coat.
Lastly, plate up, garnish with more of the satay sauce, coriander leaves and fresh chilli.
Aug 4, 2023
It’s bursting at the seams with flavours and sure to be a family favourite in your household!
Ingredients
Patties:
500 g Portobello mushrooms, finely diced
1 brown onion, finely diced
3 garlic cloves, minced
1 ½ tbsp ginger, minced
2 large eggs
2 tbsp white miso paste
1 cup pre-cooked quinoa, to packet’s instructions
1 cup panko crumbs
3 shallots, thinly sliced
¼ bunch coriander stalks and leaves, roughly chopped
egetable oil for cooking
Slaw: (or store-bought pre-made Asian Slaw works well)
2 cups red and white cabbage, thinly shaved
½ carrot, cut into thin matchsticks
2 shallots, thinly sliced
¼ bunch coriander leaves, roughly chopped
3 tbsp olive oil
2 tbsp rice wine vinegar
1 tsp soy sauce
2 tsp honey
1 –2 tsp ginger, minced
Pinch salt
1 tbsp sesame seeds, toasted
Sauce:
1 tbsp rice wine vinegar
4 tbsp Korean BBQ sauce (or standard BBQ sauce)
2 tsp soy sauce
To serve:
5 cup mushrooms or flat mushrooms, thinly sliced
1 avocado, thinly sliced
4 buns, lightly toasted
Kewpie mayonnaise
Directions
To make the mushroom patties:
Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the diced mushrooms and sauté while stirring until they soften and become golden in colour. Remove from the frypan and place in a sieve above a bowl to drain off any excess liquid. Using the back of a spoon squeeze out any further liquid.
Add the diced onion, garlic and ginger to another frypan with a drizzle of olive oil. Sauté until the onions become translucent.
Combine the drained mushrooms into a small food processor along with eggs and miso paste. Blitz into a smooth paste. Pour out into a mixing bowl. Add the sautéd onion mixture, cooked quinoa, panko crumbs, shallots and coriander stalks. Mix well to combine.
With clean hands, roll patty-size balls and gently flatten.
Add another drizzle of olive oil to the frypan and lightly cook the patties until they turn light golden in colour. Turn over and cook the other side. Remove from the pan and set aside with a cover to keep them warm. Repeat the process until all patties are cooked.
To make the slaw:
Combine the cabbage, carrot, shallots and coriander leaves into a large bowl and mix together.
In a jar, combine all the dressing ingredients; olive oil, vinegar, soy sauce, honey, garlic, ginger, pinch salt and the toasted sesame seeds. Put the lid on the jar and shake well. Pour over the slaw and toss to coat.
Place the heavy base frypan back on medium heat with a drizzle of olive oil. Add the sliced mushrooms and sauté until softened and light golden. Remove and set aside.
Combine in a small bowl the sauce ingredients and stir to combine.
To serve:
Slice the burger bun in half and lightly toast. Drizzle over with Kewpie mayonnaise. Add a layer of sliced avocado, slaw, patty and a good drizzle of sauce. Finish off with a layer of sautéed mushroom slices. Place the burger bun lid on and serve.
Aug 30, 2022
Grilled, these Swiss brown mushroom skewers are a perfect side for a spring barbecue
Ingredients
12 Swiss brown mushrooms
2 tbsp olive oil
1 tbsp soy sauce
1 large garlic clove, peeled
1 tbsp freshly chopped flat-leaf parsley, plus extra to serve
¼ tsp pepper, or to taste
Directions
If cooking on a barbecue, soak wooden skewers in water while you prepare the mushrooms, to prevent the skewers from burning.
Cut mushrooms in half and place in a large bowl.
In a small bowl mix together olive oil, soy sauce, crushed garlic parsley and pepper. Drizzle the mixture over the mushrooms and mix gently until mushrooms are coated.
Skewer 3 mushroom halves onto each stick on the diagonal to prevent them from splitting and grill until just tender and slightly browned, about 2 minutes per side.
Transfer to a serving plate and sprinkle with extra parsley.
Serve immediately or store in an airtight container in the fridge for up to 2 days and add to salads or enjoy as a cold side.
*Note: Pick mushrooms that are roughly the same size to ensure even cooking – used mushrooms with the cap roughly the size of a 50c coin.
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