Dec 6, 2023
Get your mushroom on toast fix with this easy to make recipe!
Ingredients
Tangy roasted mushrooms
500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
1 tbsp Extra virgin olive oil
1 pinch Generous pinch sea salt
1 pinch Freshly cracked black pepper
1 tbsp White wine vinegar
Chunky chive oil
½ cup Finely chopped fresh chives
3 tbsp Extra virgin olive oil
1 Zest of lemon
1 tbsp Lemon juice
1 pinch Sea salt to taste
To assemble
2 Large slices sourdough, toasted
80 g Fresh ricotta
Directions
Tangy roasted mushrooms
Preheat your oven to 220°C.
On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
Roast at 220°C for 30 minutes, tossing them halfway through cooking.
Once cooked, the mushrooms should be crispy-edged and golden.
Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
Set aside until ready to use.
Chunky chive oil
While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
Set aside until ready to use.
To assemble
Thickly spread ricotta over the toasted sourdough.
Pile the tangy roasted mushrooms generously on top.
Drizzle over some of the chunky chive oil. Enjoy!
Notes
While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
Nov 14, 2023
Miguel’s mushroom gozleme is next level delicious. Give it a go!
Ingredients
¼ cup extra virgin olive oil, plus extra for brushing
30 g butter, chopped
1 kg flat mushrooms, sliced
1 tbsp smoked paprika
Salt and pepper, to taste
2 tbsp finely chopped fresh chives
200 g shredded silverbeet leaves (See Tip)
180 g block haloumi, coarsely grated
1 ⅓ cups grated mozzarella
2 flat mushrooms, thinly sliced, extra
16 fresh sage leaves
Lemon wedges, to serve
Dough
320 g (2 1/3 cups) plain flour, extra for dusting
180 ml (¾ cup) warm water
¼ cup extra virgin olive oil
Directions
For the mushrooms, heat oil and butter in a large non-stick frying pan over medium-high heat. Add flat mushrooms and paprika and season with salt and pepper. Cook, stirring occasionally, for about 8–10 minutes, or until tender and slightly caramelised. Transfer to a bowl, stir in chives and allow to cool.
To make dough, place flour in a large bowl and season with salt. Make a well in the centre. Add water and oil, then stir with a butter knife until dough starts to come together. Turn out onto a lightly floured bench. Gently knead into a smooth ball.
Divide dough into four equal portions and roll each into a ball. Place on a tray and loosely cover with a clean tea towel. Stand for 15 minutes.
Add silverbeet, haloumi and mozzarella to the mushrooms and toss to combine.
To assemble, roll out one portion of dough on a lightly floured bench into a 15cm x 30cm rectangle. Place on a sheet of baking paper. Arrange 4–5 slices of mushroom and 6 sage leaves over top of dough and lightly press into dough. Drizzle with extra oil, then cover with another sheet of baking paper and invert.
Remove top sheet of baking paper and spoon one-quarter of the mushroom filling over half the dough, then season with salt and pepper. Fold over remaining dough to enclose, then pinch and press edges together to seal. Repeat to make a total of four gozleme.
Heat same clean frying pan over medium-high heat. Add gozleme in two batches. Cook for about 5 minutes on each side, or until golden brown. Remove.
Cut into pieces and serve with lemon wedges.
Sep 28, 2023
Move over salmon and cream cheese bagels, this mushroom bagel takes the cake.
Ingredients
Grilled mushroom
1 portobello mushroom
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp smoked paprika
1 tsp ground cumin
1 tsp sea salt
1 tsp cracked black pepper
Seasoned rocket
½ cup of rocket
2 tbsp red wine vinegar
1 tsp cracked black pepper
Other ingredients
1 bagel
1 tbsp seeded mustard
10–12 thin slices of Asiago cheese
Directions
First get all the fillings ready. Mix the rocket together with red wine vinegar and cracked black pepper until coated, then set aside.
Then slice the Asiago cheese with a cheese plane to get those slices really thin, and again set aside.
Next, make the marinade for the mushroom by combining olive oil, soy sauce, balsamic vinegar, honey, smoked paprika, cumin, salt and pepper and stir until it’s mixed.
Now take your portobello mushroom and remove the stem. Brush both sides of the mushroom with the marinade until every single area is covered.
Cook the mushroom on medium heat on a lightly oiled griddle. You can also do this on a BBQ. Press down firmly with a flat spatula to create griddle char marks. Do this twice to both sides.
Now it’s time to assemble your bagel. Cut the bagel in half, place the Asiago cheese slices on the top slice and place under a grill for 10 minutes until the cheese is all melty.
Then smear seeded mustard onto the bottom slice, place the dressed rocket on top and top it off with the gorgeous grilled mushroom.
Sep 8, 2023
Tart lovers listen up! This portobello mushroom tart will be your next obsession.
Ingredients
4 Australian Portobello mushrooms
1 sheet store bought butter puff pastry
80 ml extra virgin olive oil
2 garlic cloves, finely chopped
Grated cheddar cheese
1 egg, lightly beaten
To serve:
Store bought or homemade pesto
Salad of choice
Directions
Combine the olive oil, garlic and a pinch of salt in a small jar with a lid. Shake until emulsified and combined. Brush the infused oil all over the mushrooms.
Heat a non-stick frying pan over medium heat. Add the mushrooms and fry for 6 minutes each side, or until the moisture from the mushrooms has been released and evaporated, and you are left with oil. Remove from the pan and set aside to cool.
Line a tray with baking paper. Preheat a fan oven to 200°C. Allow the pastry to thaw for 10 minutes, or until defrosted but still firm. Cut 4 x 12cm circles with a cookie cutter or small bowl. Arrange on the prepared baking tray. Lightly trace another circle inside each round, leaving a 1cm border, ensuring you do not cut all the way through. Brush the border with egg wash.
Sprinkle cheddar cheese amongst the pastries, then place 1 mushroom in the centre of each one. Bake for 18–20 minutes, or until the pastry is puffed and golden.
Remove from the oven and serve immediately with salad and pesto.
Sep 4, 2023
Our curried mushroom naan with labneh and caramelized onion is for those who are after an easy to make dish that packs a flavour punch
Ingredients
4 pieces store bought naan bread*
5 large portobello mushrooms
1 large onion, thinly sliced (or 1 cup frozen diced onion)
2 tbsp olive oil
1 tsp curry powder
200 g labneh (strained yogurt)
To serve (optional):
Fresh parsley or coriander, chopped
Directions
Remove naan from packaging. Slice the mushrooms into 1cm strips. Peel and dice onion if using fresh.
Place naan breads in a hot (180°C) oven and warm for 5 minutes or heat in a microwave for 30 seconds to a minute. If using frozen naan, prepare according to packaging instructions.
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring for 5 minutes until the onion is translucent.
Add sliced mushrooms and cook for 1–2 minutes, stirring. Add curry powder and continue cooking until mushrooms are evenly cooked through and browned. Remove from heat.
To assemble the naan, spread 2 tablespoons of labneh on each naan flatbread. Top with mushrooms and sprinkle with fresh parsley or coriander to serve.
Garnish with fresh parsley, if using, and serve.
*Note: You can get frozen naan bread from the supermarket – simply reheat in the oven, or if you have a favourite Indian takeaway or restaurant, buy naan there. We used a garlic and herb naan for extra flavour and less fuss.
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