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
Nov 5, 2021
Mushroom pizza
Ingredients
2 x 200g pizza bases
½ cup tomato pizza sauce
1 ½ cups grated pizza cheese
6 baby bocconcini, sliced
300 g sliced mushrooms, button & swiss
⅓ cup sliced kalamata olives
3 garlic cloves, crushed
2 tsp dried oregano
½ tsp dried chilli flakes
120 g baby rocket leaves
Directions
Preheat oven to 200ºC fan-force. Place the pizza bases on a 2 baking trays and spread with tomato pizza sauce. Sprinkle with pizza cheese and sliced bocconcini.
Top with sliced mushrooms, olive and garlic. Sprinkle with dried oregano and chilli flakes. Bake in oven for 10-12 minutes or until the bases are crisp and cheese melted and golden
Cut into wedges and serve topped with baby rocket leaves.
Oct 26, 2021
Sticky mushroom & pork in lettuce cups
Ingredients
300 g button mushrooms
3 cm piece of ginger
3 garlic cloves
1 long red chilli
8 iceburg lettuce leaves
1 tbsp iceburg lettuce leaves
2 tbsp olive oil
400 g lean pork mince
⅓ cup hoisin sauce
1 tbsp oyster sauce
½ bunch coriander, stalks trimmed
1 green shallot, finely sliced
2 tbsp fried Asian shallots
Directions
Cut the mushrooms into quarters. Grate the ginger and garlic on a fine grater. Finely chop the chilli. Trim the lettuce leaves into cup shapes.
Heat a large non-stick frying pan. Add half the oils and cook the mushrooms over medium heat for 3-4 minutes or until cooked. Place in a bowl. Add remaining oil and pork mince. Cook over high heat, breaking up the lumps with a wooden spoon, for 4 minutes or until cooked. Add ginger, garlic, chilli, hoisin and oyster sauces. Stir to combine and cook for another minute or until sticky. Stir through the cooked mushrooms.
Place in a warm serving bowl and sprinkle with the green shallots. Serve with the lettuce cups, coriander and fried shallots and let everyone help themselves.
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.
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