May 4, 2022
Buckwheat and mushroom cabbage rolls (with mince beef)
Ingredients
1 large or 2 small wombok* (Chinese cabbage)
500 g minced beef
1 cup buckwheat
2 cups water
1 large onion
500 g flat mushrooms
3 tbsp olive oil
¼ tbsp salt
¼ tbsp ground black pepper
2 cups vegetable stock
Directions
Remove and reserve 16 leaves off the wombok or use two womboks if necessary. The leaves should be big enough to fit about ¾ cup of the filling inside once rolled up. Using a knife gently shave off any thick parts of the leaves.
Remove beef from the fridge and leave at room temperature for at least 15 minutes.
Place buckwheat in a saucepan, add water and cook, covered for 15 minutes, until water has absorbed and the buckwheat is tender. Strain excess water and leave to cool slightly.
Meanwhile, finely dice onion and mushrooms. Heat half the oil in a large frying pan over medium heat. Add onion and cook for 3 minutes, until translucent. Transfer to a large bowl.
Return pan to heat, add remaining oil and add mushrooms. Cook, stirring for 3 minutes. Transfer to the same bowl, add minced beef and cooked buckwheat. Season with salt and pepper. Mix well using hands and form into 16 small-fist-sized balls.
Bring a litre of water to the boil in a kettle. Carefully pour the water into a large pot. Place the leaves, separated, into the pot. Cover with a lid and simmer gently for 10 minutes for the leaves to soften. Remove from the pot using tongs and set on a plate to cool slightly.
Preheat the oven to 180C. Line the base of a large deep baking tray or dish with leftover uncooked wombok leaves. Place a filling log on the cooked leaf and roll up, folding in the sides. Transfer to the baking dish. Repeat with remaining filling and leaves. Pour stock over the rolls. Cover the dish tightly with aluminium foil and bake for 40 minutes.
Remove from the oven and serve. Store leftover rolls in the fridge for 2-3 days or freeze for up to 3 months.
*NOTE: leftover wombok can be sliced similarly to regular cabbage and used to make slaw. Simply dress with a simple apple cider vinaigrette or with a mustard dressing. Dill goes really well with both renditions.
Oct 19, 2021
Mushroom beef burgers
Ingredients
200 g button mushrooms
300 g beef mince
½ brown onion, grated
2 cloves garlic, crushed
2 tsp Worcestershire sauce
1 egg, lightly beaten
1 tsp smoked paprika
4 sesame brioche buns, halved and toasted
cos lettuce leaves
4 slices cheddar cheese
tomato chutney to serve
Directions
Finely chop the mushrooms. Place in a medium bowl and add the beef mince, onion, garlic, Worcestershire sauce, egg and paprika. Season with sea salt and black pepper.
Using your hand, form the mixture into 4 patties. Heat a non-stick frying pan. Add the oil and cook the burgers over medium heat for 4-5 minutes on each side or until cooked through.
Serve with mushroom beef burgers in the toasted buns with lettuce, cheese and tomato chutney.
Oct 11, 2021
Mushroom & beef tacos
Ingredients
250 g button mushrooms
1 tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 tsp fresh thyme leaves
30 g packet taco spice mix
1 cup water (250ml)
400 g lean beef mince
15 g butter
10 flour tortillas (15cm)
2 cups shredded baby cos lettuce
½ cup finely shredded red cabbage
To serve:
Coriander leaves
Lime wedges
Tomato salsa
Sour cream
Directions
Finely chop half the mushrooms, slice the remaining half.
Heat the oil in a large frying pan over medium heat. Add the brown onion and cook for 3-4 minutes or until soft. Turn heat to high and add the beef mince and chopped mushrooms. Cook stirring and breaking up lumps for 5 minutes or until mince and mushrooms are cooked. Add the garlic and cook for 1 minute. Add the thyme leaves, taco spice mix and 1 cup (250ml) water. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until mixture thickens.
Meanwhile, heat butter in a medium frying pan. Add the sliced mushrooms and cook for 3-4 minutes or until golden and cooked. Reserve.
Warm the tortillas in a frying pan or char-grill pan over medium heat for 1-2 minutes or until slightly charred. Alternatively, warm following packet instructions. Keep the tortillas warm wrapped in a clean tea towel.
Fill the warm tortillas with lettuce and cabbage, top with the mushroom beef mixture and garnish with sliced mushrooms. Sprinkle with coriander and serve with lime wedges, tomato salsa and sour cream.
Jul 4, 2019
Mushroom Bolognese
Ingredients
2 tbsp olive oil
2 medium brown onions, finely chopped
3 garlic cloves
3 rashers bacon
3 tbsp tomato paste
500 g flat, Swiss Brown or Portobello mushrooms, chopped (see tip)
750 g beef mince
3 400g cans diced tomatoes
3 tsp dired oregano
Directions
Heat oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.
Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 30 minutes or until thickened. Season.
Spoon half the Bolognese into a freezer-safe container for another meal. Stir the rest through cooked pasta. Serve sprinkled with parmesan and fresh basil.
Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
Flavour change – for a Mexican twist add 2 tbs Mexican spice to your Bolognese in step 2 when you add the mince.
Freezer tip Bolognese with freeze for up to 3 months.
Jun 12, 2019
Herb & garlic flat mushrooms with minute steak
Ingredients
60 g butter, softened
2 large garlic cloves, crushed
1 tbsp thyme leaves
2 tbsp chopped flat leaf parsley
8 small or 4 large flat or Portobello mushrooms
4 150g beef minute steaks
1 tbsp olive oil
steamed green beans and crispy potatoes, to serve
Directions
Place a lightly greased roasting pan into the oven. Preheat oven and pan to 220°C fan forced. Combine butter, garlic, thyme and parsley together. Dollop evenly over the mushrooms.
Place the mushrooms into the hot roasting pan, roast 10 minutes until tender but hold their shape.
Meanwhile, heat a large frying pan over medium-high heat until hot. Drizzle both sides of the steaks with oil and season. Cook in batches, for 1 minute each side. Add 1 tablespoon hot water to pan and swirl to create pan juices.
Place steak onto serving plates. Top with mushrooms. Spoon over pan juices. Serve with beans and crispy potatoes.
TIP
To turn this into a delicious mushroom steak sandwich. Once cooked thickly slice the steak and mushrooms. Pile onto toasted slice bread spread with a little chilli jam or Dijon mustard. Top with sliced tomato and shredded lettuce and sandwich with another slice toasted bread.
Time poor, use store bought garlic butter.
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