Dec 20, 2021
Asian Inspired BBQ Mushroom Nourish Bowl
Ingredients
10 large white button mushrooms, sliced into thirds
6 skewers
1 cup soba noodles
3 small bunches bok choy
1 cucumber, ribboned
2 cups kale
1 small avocado, halved
1 bunch spring onions, finely sliced
1 400g can chickpeas
1 tbsp paprika
2 tbsp olive oil
1 fresh lime
Marinade
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sake
1 tbsp mirin
4 tbsp soy sauce
1 tsp sesame oil
Directions
Thread your sliced mushrooms onto skewers and coat with the marinade, set aside.
To make the chickpeas, add 1 tbsp of olive oil to a fry pan, plus the chickpeas, paprika and a pinch of salt. Lightly fry for 5 minutes.
In the meantime, sauté the kale and bok choy and prepare the soba noodles according to packet instructions.
Heat a BBQ or fry pan over high heat and cook the mushrooms for approx. 5 minutes each side.
Assemble your nourish bowls with all of the ingredients and enjoy.
Nov 30, 2021
Mushroom stroganoff
Ingredients
1 brown onion, diced
2 garlic cloves, crushed
1 kg Swiss, button and Flat mushrooms, thinly sliced
3 sprigs thyme
1 tbsp tarragon, plus extra to serve, finely chopped
1 tbsp grainy mustard
1 tbsp Worcestershire sauce
200 ml crème fraîche
1 tbsp parsley plus extra to serve, finely chopped
1 1/2 cup white rice,
Boiling water
1/2 bunch English spinach
Olive oil for cooking
Directions
Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.
Once they become translucent add the sliced mushrooms and thyme, stir through.
When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.
Add the crème fraîche and stir through, simmer for a further 5-8 minutes.
Meanwhile, cook the rice as per the packet instructions.
Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.
Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.
Nov 30, 2021
Creamy, cheesy mushroom and potato bake
Ingredients
3 garlic cloves, crushed
1 leek, sliced
1 tbsp butter
5 large flat mushrooms, roughly chopped
7 swiss brown mushrooms, roughly chopped
4 sprigs of fresh thyme
1 & 1/4 cups thickened cream
1 tbsp powdered vegetable or chicken stock
2 large sweet potatoes, peeled & sliced
5 large potato, peeled & sliced
1 cup pecorino cheese, grated
1 cup tasty cheese, grated
Salt and pepper to taste
To Serve:
Parsley, roughly chopped
Directions
Preheat the oven to 180 degrees fan-forced.
Sauté the garlic and sliced leek in a large frypan on medium heat with the butter.
Once they have softened add the sliced mushrooms and thyme, stir through until mushrooms start to soften.
Add the cream and powdered stock, stir through and allow to simmer for 5 minutes. Check the salt and add pepper to taste. Remove from the heat and set aside.
Arrange the sweet potato and potato slices in a vertical position in a large rectangle baking dish.
Pour over the mushroom cream sauce followed by sprinkling over the top the grated pecorino and tasty cheese. Place in the oven to bake for 50 minutes or until the potato and sweet potato is softened.
Serve straight away from the oven with chopped parsley sprinkled over the top and a side of crusty bread.
Nov 26, 2021
Thai Mushroom Salad
Ingredients
Dressing
1 lime, juiced
1 tbsp fish sauce
1 tbsp tamari
1 chilli, finely chopped
1 clove garlic, minced
¼ cup coriander leaves and stems, chopped
1 tbsp olive oil
Mushrooms
3 tbsp olive oil
300 g mushrooms, sliced
1 clove garlic, crushed
¼ cup tamari
Salad
1 cucumber, sliced
2 tomatoes, sliced
¼ red onion, finely sliced
1 cup sprouted legumes
¼ cup fresh mint, chopped
¼ cup coriander leaves, chopped
¼ cup almonds, sliced, toasted
Directions
To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside
Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.
Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.
Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.
To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.
Nov 23, 2021
Garlic balsamic mushroom salad bowl
Ingredients
500 g white button or brown mushrooms
3 garlic cloves, minced
2 tbsp balsamic vinegar
3 tbsp olive oil
3 sprigs of fresh thyme
Wooden skewers, pre-soaked in water
Salad
2 cups brown rice & quinoa mix, pre-cooked
1 zucchini, sliced
1 red bullhorn pepper, sliced in half with seeds removed
1 handful salad greens
1 handful snow pea shoots
1 cucumber, thinly sliced
2 tbsp red cabbage sauerkraut, store-bought
1-2 carrots in different colours, shaved
1 tbsp pinenuts, toasted
1 tbsp parsley, roughly chopped
Olive oil, for cooking
Directions
Combine the minced garlic, balsamic vinegar, olive oil and thyme into a mixing bowl, stir to combine. Slice the mushrooms in half or into 3 slices if they are large. Add them to the marinade and toss to coat, set aside to marinate for 10 minutes.
Heat up a BBQ to medium heat.
Toss the sliced zucchini and bullhorn pepper with some olive oil. Place on the grill side of the BBQ. Once char marks appear and the vegetables start to soften turn and grill the other side for a few minutes. Remove and set aside. Once cooled down roughly slice up the bull horn pepper.
Thread the marinated mushrooms onto wooden skewers and place them on the flat BBQ plate. Once the mushrooms start to caramelise and lightly char gently turn them over and cook the other side for a few minutes. Remove and set aside.
To arrange the salad bowls start with adding the rice and quinoa mix to the base followed by the salad greens, snow pea shoots, the grilled zucchini and peppers sliced up. Add the remainder of the salad ingredients, sprinkle over the top the toasted pine nuts and parsley and serve
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