Sep 4, 2023
Whether you’re cooking up a storm for a Sunday brunch or treating yourself to a mid-week big brekky
Ingredients
500 g Portobello mushrooms, cut into 1cm slices
28 g unsalted butter
15 ml extra virgin olive oil
3 garlic cloves, thinly sliced
Salt and ground black pepper
80 ml double cream (or sour cream or mascarpone)
5 sprigs lemon thyme
2 pieces sourdough bread, toasted
4 large free range eggs, poached
Store bought hollandaise sauce
30 g finely sliced chives
Directions
In a large pan, heat the butter and olive oil over medium heat. Add the mushrooms, cooking each side for 3–4 minutes, or until well browned. Continue to stir often for about 5 minutes more, until all sides of the mushrooms are well browned and tender.
Add the sliced garlic and stir for 30 seconds, then season with salt and pepper. Reduce the heat to low, then add the cream and the lemon thyme. Stir continuously with a rubber spatula until the mushrooms are well coated and the sauce turns shiny and luscious.
Gently heat the hollandaise sauce.
Drizzle toast with some extra virgin olive oil, then divide the mushrooms between the two toasts. Place two poached eggs on top of each slice, then drizzle over hollandaise sauce and sprinkle with chives.
Jul 13, 2023
This upside down mushroom tart is easy to make for the whole family to enjoy!
Ingredients
150 g flat mushrooms, sliced
150 g cup mushrooms, sliced
1 tbsp extra virgin olive oil
50 g unsalted butter
6 fresh thyme sprigs, plus extra leaves
Generous pinch of salt
1 shallot, thinly sliced
Finely grated parmesan cheese
Finely grated cheddar cheese
1 sheet frozen butter puff pastry
1 egg, beaten
Goat’s cheese
Directions
In a large frying pan, heat olive oil over medium-high heat, then add the butter. When just melted, add the mushrooms and thyme sprigs. Cook until the mushrooms are soft & golden, about 5 minutes. Season with salt & pepper, then transfer to a plate to cool completely. Preheat the fan oven to 200°C.
Remove the puff pastry from the freezer and thaw for 15 minutes or until pliable but still firm. Cut into 4 even rectangles or squares.
Line a baking tray with baking paper. Arrange the cooled mushrooms on the baking sheet in four equal portions. Layer with sliced shallots on top, followed by thyme leaves & grated parmesan & cheddar cheese.
Lay the pastry on top, gently pushing down the edges with a fork to encase the mushroom filling. Brush each pastry with egg wash, then bake in the oven for 17–20 minutes or until golden.
Using a spatula, immediately flip each pastry over and set aside on a cooling rack. Top with goat’s cheese & serve warm or at room temperature with salad.
Apr 5, 2023
Mushroom tortilla quiche
Ingredients
450 g brown mushrooms, roughly chopped
1 tbsp olive oil
3 garlic cloves, minced
1 tsp fresh thyme, minced
6 large eggs
2 cups spinach
½ cup plain Greek yoghurt
½ cup (75g) feta cheese, crumbled
½ cup cheddar cheese, grated
Pinch of salt + ground black pepper
3 large flour tortillas
Directions
Preheat the oven to 160°C.
Cut one tortilla in half and leave the other two whole. In a 22cm springform pan place the tortillas on the bottom to form a “crust” shell.
In a large non-stick pan, heat olive oil over a medium-low heat. Add the mushrooms and garlic, and cook until browned and tender, about 8 minutes.
Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Distribute the mixture evenly over the tortilla pan and top with crumbled feta cheese.
In a large bowl, whisk the eggs with the yoghurt, cheddar cheese, herbs, salt and pepper.
Pour the egg mixture over the mushroom filling and gently tap the pan to fill in the gaps. Transfer the tortilla quiche to the oven and bake for 30 minutes. The quiche will be fully cooked when the surface is lightly brown and springs back to the touch.
Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
Aug 22, 2022
Lunchbox or spring picnic-friendly mini muffin-quiches with a delicious umami flavour of mushrooms and sharp goat’s cheese and parmesan
Ingredients
200 g button mushrooms
75 g frozen chopped spinach
2 tbsp butter or olive oil
1 tsp garlic powder
Pinch salt
¼ tsp freshly ground black pepper
QUICHE
6 large eggs
¾ cup Greek-style yoghurt
100 g goat’s milk feta
¼ cup finely grated parmesan cheese
Directions
Slice mushrooms and defrost spinach. Heat oil in a frying pan set over medium heat and add mushrooms. Stir until browned. Turn off heat and season with garlic powder, salt and pepper. Stir in spinach.
In a large bowl combine eggs, yoghurt, crumbled feta, cooked mushroom mixture and parmesan cheese. Mix well.
Line a muffin tin with 8 patty liners. Divide mixture between the liners.
Bake for 15 minutes, until the tops are golden. Remove from oven and cool in the tin on a wire rack.
Store quiches in an airtight container in the fridge for up to 2 days.
*Note: you can use button or small cup mushrooms in this recipe.
Nov 26, 2021
Sauteed Mushroom & Labneh Brunch Plate
Ingredients
500 g Greek yoghurt
½ lemon, juiced
1 clove garlic, crushed
1 tbsp white vinegar
4 eggs
3 tbsp butter
200 g white flat mushrooms, sliced
3 tbsp dukkah
½ cup parsley, fresh, chopped
2 slices sourdough, or bread of choice, toasted
1 tbsp extra virgin olive oil
Directions
To make labneh, place yoghurt in a muslin cloth or bag and tie it up to a wooden spoon. Place this on top of a container or large bowl, where the bag of yoghurt isn’t touching the bottom. Place in the fridge and allow to drain overnight.
The next day, combine the yoghurt with lemon juice, garlic and a pinch of salt.
To make the eggs, heat a small pot of water and add vinegar. Bring to the boil. When the water is at a rolling simmer, swirl it with a spoon to create a well then crack the eggs into it. Allow to poach for 1-2 minutes. Remove and place on a plate with a paper towel.
Heat a large pan and add the butter, allowing it to heat up. Add the mushrooms and saute for 8-10 minutes until cooked and glossy. Season with salt and pepper. Avoid stirring too much.
To assemble, spread the labneh on the plate and top with mushrooms and eggs. Sprinkle with dukkah, parsley, salt and pepper and a drizzle of olive oil. Serve with toasted bread.
Recent Comments