Apr 19, 2016
Barbecued Flat Mushrooms with Prawns
Ingredients
1/4 cup extra virgin olive oil
1 large lemon, find finely grated, juiced
2 tsp caster sugar
3 tsp Dijon mustard
8 medium king green prawns, tail intact, peeled, deveined
6 small flat mushrooms, stems trimmed
2 tbs finely chopped flat-leaf parsley
½ small garlic clove, very finely chopped
Extra virgin olive oil, to serve, optional
Crusty bread, to serve
Directions
Combine the olive oil, 2 tablespoon lemon juice, sugar, mustard and salt and pepper in a screw-top jar. Shake well to combine.
Insert a wooden skewer into each prawn then place on a large plate. Pour over half the dressing and turn to coat the prawns. Place the mushrooms on a plate and drizzle with remaining dressing, turn to coat both sides then cover and place mushrooms and prawns in the fridge for 15 minutes if time permits.
Meanwhile, combine the parsley, garlic and lemon rind in a small bowl, cover and refrigerate.
Preheat a greased barbecue plate on medium-high. Add the prawns to the barbecue and cook, turning often for 2-3 minutes or until prawns turn pink and are cooked through. Remove to a plate, cover to keep warm. Place the mushrooms onto the hot barbecue plate, cook stem side down for 2-3 minutes, turn over and cook a further 2 minutes until just tender.
Place three mushrooms onto each serving plate. Top with prawns. Sprinkle over the parsley mixture and drizzle with a little oil if desired. Season with salt and pepper and serve with crusty bread.
Apr 19, 2016
Mushroom & Sausage Baguette
Ingredients
400g cup mushrooms, sliced
2 tbs olive oil
2 garlic cloves, crushed
1/4 cup oyster sauce
1/4 cup ketcup manis
6 thick lean beef or pork sausages, pierced with a fork
2x32cm baguette rolls, cut in thirds crossways
Mixed salad leaves, to serve
Directions
Place the mushrooms in a shallow dish. Combine the oil, garlic, oyster sauce and ketcup manis in a bowl, mix well to combine. Pour the marinade over the mushrooms and stir to coat. Cover and set aside for 10 minutes.
Preheat a greased barbecue plate or non-stick frying pan on medium. Cook the sausages, turning frequently, for 10 minutes or until golden and cooked through. Remove to a plate, cover to keep warm.
Increase the heat to high and add the marinated mushrooms. Cook, tossing frequently for 3-4 minutes or until mushrooms are tender.
Cut the baguette and sausages in half lengthways. Top the baguette with salad leaves, a sausage and a heaped spoonful of mushrooms. Serve immediately.
Apr 19, 2016
Button Mushroom & Prawn Japanese Pancake
Ingredients
200g button mushrooms, finely sliced
100g shiitake mushrooms, finely sliced
2 cups finely shredded Chinese cabbage
200g green prawn meat, finely chopped
1½ cups SR flour
2 eggs, lightly beaten
1 cup milk
½ cup cold water
Pinch salt
¼ tsp white pepper
¼ cup olive oil
¼ cup Japanese mayonnaise*
2 tbs salt reduced soy sauce
¼ cup finely sliced green onions (shallots)
*Japanese mayonnaise is available from the Asian grocery section of supermarkets or Asian grocery stores.
Directions
Place mushrooms, cabbage and prawn meat in large bowl.
Sift flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add eggs, milk and water, stir gently to combine. Season with salt and pepper.
Heat barbecue plate to medium-high and drizzle with 2 tbs oil. Scoop ¼ cup measures of mushroom mixture onto the barbecue plate to form eight small pancakes. Barbecue for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture.
To serve, top each pancake with a 1 tsp mayonnaise, drizzle with soy sauce and garnish with green onions.
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