Aug 22, 2022
Succulent grilled portobello mushrooms, drizzled with a tangy, salty-sweet Asian chimichurri-inspired sauce
Ingredients
CHIMICHURRI
3 sprigs coriander
1 red long chilli, seeds removed
2 small garlic cloves, peeled
2 tsp fish sauce
4 tsp peanut oil
2 tsp brown sugar
Juice of 1 lime
2 tbsp olive oil
INGREDIENTS
8 large Portobello mushrooms
2 tbsp olive oil
20 g butter
Directions
To make the chimichurri, roughly tear coriander and chop chilli. Place all ingredients in a small pyrex-style jug and process using a stick blender until combined but still a little chunky in consistency. Transfer to a small bowl and reserve for serving.
Heat oil and butter on the flat barbecue griddle or in a pan. Cook mushrooms, turning often, for about 6-8 minutes until lightly browned and starting to soften.
Transfer cooked mushrooms to a serving plate and serve with a good drizzle of the chimichurri sauce.
*Note: you can buy pre-packed 375g pack of Portobello mushrooms which contains around 8-9 mushrooms.
Jul 31, 2022
GRILLED SMOKEY CHIPOTLE MUSHROOM TACOS
Ingredients
3 large portobello mushrooms, thinly sliced
1 garlic clove, minced
1 small brown onion, diced
2 tsp chipotle spice
1 tsp Mexican spice mix
2 tbsp tamari sauce
¼ cup vegetable stock
Vegetable oil, for cooking
1 corn cob, kernels removed
1 red capsicum, thinly sliced
200 g cherry tomatoes, quartered
1 lime
1 tbsp coriander leaves
200 ml sour cream
1 tbsp hot habanero sauce
Olive oil for cooking
8 soft shell taco’s
Quick red onion pickle:
1 red onion thinly sliced
½ cup water
¼ cup apple cider vinegar
1 ½ tbsp caster sugar
Serve:
Lime wedges
Coriander leaves
Directions
To make the quick pickles: Combine the water, vinegar and sugar into a small saucepan on medium heat. Stir until the sugar has dissolved, Add the sliced red onions and set aside to pickle for 10 minutes, then drain.
To make the chipotle mushrooms: combine in a large heavy base fry pan on medium heat the garlic, diced onion and a drizzle of oil. Sauté for a few minutes until the onions soften. Add the mushrooms and sauté while stirring until they become golden.
Add 1 tsp of chipotle and the Mexican spice mix and stir through for a few minutes. Follow by adding the tamara sauce and vegetable stock, stir through. Allow to simmer for a few minutes while the sauce reduces. Remove from the heat and cover to keep warm.
Char the corn kernels in a fry pan over hot heat with no oil, allow to lightly char. Remove and set aside.
Add the sliced capsicum to the same fry pan with a little drizzle of olive oil, and toss. Once lightly charred remove and set aside.
Toss the cherry tomatoes with 1/2 lime squeezed over the top and 1 tbsp coriander leaves. Set aside.
Mash the avocado flesh with 1/2 lime squeezed over the top and a pinch of salt. Set aside.
To make the hot sauce; combine the sour cream 1 tbsp hot habanero sauce and 1 tsp of chipotle into a small dish, stir well to combine and set aside.
Warm up the taco shells to the packets instructions.
Serve the mushroom mixture along with all of the toppings, hot sauce and warm taco shells on the table so your guests can build their own taco. Finish each taco with fresh coriander leaves and a wedge of lime.
Jul 31, 2022
Cheesy Mushroom Lasagne
Ingredients
700 g mixed mushrooms, thinly sliced
1 brown onion, diced
3 clove garlic, minced
1 tsp dried oregano
2 fresh thyme sprigs
400 ml tomato passata
1 bunch silverbeet, roughly chopped
300 g fresh ricotta
2 ½ tbsp corn flour
300 ml full cream milk
400 g mozzarella cheese, grated
150 g parmesan cheese, grated
375 g fresh lasagne sheets
Salt and pepper
Directions
Preheat the oven to 180C.
Place a large fry pan on medium heat with a drizzle of olive oil. Add the sliced mushrooms in batches, sauté while stirring until they are lightly golden. Remove from the pan and set aside. Repeat the process for the remaining mushrooms.
Using the same frypan, sauté the diced onion and minced garlic on medium heat with a drizzle of olive oil.
Add the mushrooms back to the fry pan along with the dried oregano, thyme, tomato passata and a good pinch of seasoning. Stir through, allow to simmer for few minutes. Set aside.
Steam the silverbeet until wilted, drain and add to a mixing bowl along with the ricotta. Using a fork fluff up the ricotta and stir through to combine. set aside.
To make the white sauce; combine the cornflour and a couple of tbsp of milk into a small saucepan. Stir well to combine and to remove any lumps, add the remaining milk and place on low to medium heat. Stir constantly while the sauce thickens, once the consistency is creamy add a good pinch of pepper and 1/2 cup of parmesan cheese. Stir through then set aside.
Place a layer of lasagne sheets on the base of a large rectangle baking dish. Spoon over a layer of silverbeet and ricotta mixer followed by a layer of the mushroom mixture, finish off with a spoonful of the creamy white sauce and a sprinkle of mozzarella cheese. Repeat the layering process. Finish off with a good layer of cream sauce over the top followed by more mozzarella and the parmesan cheese.
Place in the oven to bake for 50 minutes or until golden in colour and the pasta sheets are cooked through. Remove and allow to sit for a few minutes before serving.
Jul 26, 2022
Mushroom, Leek & Goat’s Cheese Single-Serve Pies
Ingredients
1 large leek, finely sliced
1 clove of garlic, minced
3 sprigs of thyme
400 g mushrooms (cups, flats or swish), thinly sliced
120 g baby spinach
8 eggs
2 tbsp sour cream
⅔ cup full cream milk
1 cup parmesan cheese
1 tbsp tarragon, finely chopped
Pinch sea salt
Pinch cracked pepper
4 puff pastry sheets, defrosted
3 tbsp marinated goats cheese
Vegetable oil for cooking
Directions
Pre-heat the oven to 180C.
Place a heavy base fry pan on medium heat with a drizzle of olive oil. Add the mushrooms, and sauté while stirring until they soften and become golden in colour. Remove from the frypan and set aside.
Add the leek, garlic and thyme to the dry pan with a drizzle of olive oil. Sauté until they soften then add the baby spinach until just wilted. remove from the heat.
Combine in a large bowl the eggs and whisk until lightly fluffy. Add the sour cream, milk, parmesan cheese, tarragon and a pinch of salt and pepper. Whisk together.
Add the sautéed mushrooms and leek mixture, and stir through.
Line 4 large ramekins or 6 small with puff pastry.
Divide the egg mixture between the ramekins, and add the marinated goat’s cheese over the top.
Place in the oven to bake for 45 minutes or until the pastry is golden and the pie centre has puffed up. If using smaller ramekins reduce the bake time to suit.
Jul 15, 2022
WARMING MUSHROOM RAMEN NOODLE SOUP
Ingredients
350 g cup mushrooms, sliced
250 g hard tofu, cubed
3 garlic cloves, minced
2 tbsp ginger, grated
1 tsp sesame seeds
3 tbsp soy sauce
1 tbsp Shaoxing wine
1200 ml good quality vegetable stock
1 tbsp white miso paste
250 g fresh ramen noodles
1 bunch baby Bok choy
Peanut oil for cooking
To serve:
Extra sesame seeds
2 scallions, finely chopped
Directions
Combine into a container with a lid, 1 tbsp ginger, 1 minced garlic clove, sesame seeds, 1 tbsp peanut oil, the Shaoxing wine and 2 tbsp soy sauce. Stir to combine, follow by adding the tofu cubes and sliced mushrooms. Stir to coat and set aside to marinate for a minimum of 30 minutes.
To make the broth; combine 1 tbsp of ginger and 2 garlic cloves into a large pot with a drizzle of peanut oil on medium to high heat. Sauté until fragrant, followed by adding the vegetable stock, miso paste and 2 tbsp soy sauce. Once the stock comes up to a simmer, turn the temperature down to a low simmer.
Heat a frying pan on high heat and add the marinated tofu and mushrooms in batches. Sauté while stirring until they are lightly crispy.
Add the Bok choy to the broth.
Cook the fresh ramen noodles to the pack’s instructions. Drain then divide between two bowls.
Spoon over the broth and the Bok choy followed by the mushrooms and tofu. Sprinkle over extra sesame seeds and the scallions.
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