Jul 15, 2022
GRILLED PORTOBELLO STEAKS WITH GARLIC WHITE BEAN MASH AND A HERB GREMOLATA
Ingredients
Mushrooms:
4 Portobello mushrooms, thickly sliced
1 tbsp butter
Herb gremolata:
½ cup parsley, finely chopped
1 tbsp marjoram, roughly chopped
1 lemon zested
Juice of 1/2 lemon
1 garlic clove, minced
¼ cup olive oil, plus extra for serving
Pinch sea salt
Butterbean mash:
1 tbsp butter
½ leek, thinly sliced
2 400g cans of butter beans, drained
½ tbsp marjoram, roughly chopped
¼ cup milk
¼ cup parmesan cheese, grated
Pinch sea salt
Pinch fresh cracked pepper
Directions
To make the herb gremolata; combine all the ingredients into a small bowl and stir to combine. Set aside until serving.
To make the butterbean mash; add the butter, garlic and leek to a medium size saucepan on medium heat. Sauté until softened, follow by adding the drained butter beans, marjoram and milk. Roughly mash the beans so the mash is still chunky.
Once the mash has come up to heat, stir through the parmesan cheese, a pinch of salt and freshly cracked pepper. Set aside.
Heat a frying pan on medium heat and add the butter. Once it has melted add the portobello mushrooms and sauté until golden.
To serve, divide the butterbean mash between two plates, and add the sautéed portobello mushrooms. Finish off with a couple of spoons heaped with herb gremolata over the top and an extra drizzle of olive oil.
Jun 8, 2022
Slow cooked ribs with sauerkraut and mushrooms
Ingredients
375 g Swiss brown mushrooms
3 flat mushrooms
1 large brown onion
1 l jar sauerkraut
1 kg rack pork ribs
2 tbsp olive oil
¼ tbsp ground all spice
¼ tbsp ground black pepper
3 dried bay leaves
Sourdough bread
Directions
Cut cup mushrooms into quarters. Slice flat mushrooms. Peel and finely dice onion. Squeeze water out of the sauerkraut (you can reserve it and add it to dressings or salads). Cut pork ribs into single rib lengths and bring to room temperature.
Heat oil in a large lidded casserole pot set over medium heat. Add onion and cook for 2 minutes until translucent. Add mushrooms and cook for 3 minutes, stirring. Remove from heat and transfer to a bowl. Return pot to heat and add sauerkraut. Cook, stirring, for 5 minutes. Transfer to the bowl. Return pot to heat and sear ribs, in batches, over high heat.
Return ribs and all other ingredients to the casserole pot and stir in all spice, black pepper and bay leaves. Lower heat to low, cover with a lid and simmer for 2 hours, stirring occasionally.
Serve warm with slices of sourdough on the side
Apr 4, 2022
Scalloped mushroom bake
Ingredients
6 portobello mushrooms
1 cup fresh cream
1 tsp garlic powder
Pinch salt
¾ cup shredded pizza cheese mix (mozzarella, cheddar and Parmesan)
½ cup panko breadcrumbs
2 tbsp finely chopped flat leaf parsley
Directions
Trim stalks off mushrooms and chop those finely. Slice portobello mushrooms caps into 0.5cm thin slices. Arrange the mushrooms in a baking dish – the slices should be standing up. Mix together the cream, half the garlic powder and salt, Drizzle over the mushrooms.
Sprinkle the dish evenly with cheese. Mix together the breadcrumbs, remaining garlic powder and chopped parsley. Scatter over the cheese.
Bake for 12-15 minute or until the cheese is melted, starting to turn golden and the breadcrumbs are crunchy. Serve immediately.
Apr 4, 2022
Black Pepper Mushrooms with Rice
Ingredients
For the Mushrooms
375 g button mushrooms
2 tbsp olive oil
For the Black Pepper Sauce
1 small red onion
3 medium garlic cloves
1 red long chilli
3 sprigs fresh curry leaves (1 handful leaves)
1 tbsp freshly ground black peppercorns
1 tbsp shiro miso paste
1 tbsp oyster sauce
1 tbsp kecap manis
1 tbsp light soy sauce
50 g unsalted butter
½ cup vegetable stock
To serve
Steamed rice
Directions
To prepare the mushrooms, brush off any dirt off the mushrooms. Trim stalks by slicing them in line with the underside of the cap. Reserve them, chop finely and add to the sauce later.
Heat oil in a large frying pan and cook mushrooms for 3 minutes on both sides, until golden and caramelised. Turn off the heat. Transfer mushrooms to a bowl and set aside. Reuse the pan for the sauce.
To make the sauce, peel and finely dice the onion, garlic and red chill, leave seeds in. Pick leaves off the curry sprigs.
In a medium bowl or jug mix together the peppercorns, miso paste, oyster sauce, kecap manis and soy sauce to form a paste.
Return the frying pan to medium heat and add butter. When melted, add in the chopped onion, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent. Add the soy sauce paste, stir, then add back the mushrooms. Mix well to combine. Add stock and cook for 2 minutes for the mushrooms to heat through.
Serve with some steamed rice.
Dec 20, 2021
Three Mushroom, Prosciutto, Pea & Asparagus Risotto
Ingredients
2-3 cups of your favourite mushrooms (this recipe uses white button, swiss brown and portobello mushrooms)
1 brown onion, finely sliced
1 garlic clove, finely sliced
1 tbsp olive oil
2 cups arborio rice
1 cup green peas
1 bunch asparagus, thinly sliced
8 thin slices prosciutto, chopped
1.5L stock of choice, I used vegetable
1 cup white wine
¼ cup parsley, chopped
Parmesan cheese
Salt & Pepper to taste
Directions
Add the olive oil, allow for it to heat.
Add the prosciutto and sauté for 3 minutes. Slowly add the onion and garlic and cook until the onion becomes transparent.
Place the rice into the pan and coat with the oil mixture.
Pour the cup of wine into the pan and allow the liquid to be absorbed by the rice.
Then add the vegetable stock ladle by ladle (one at a time) to the risotto. Allow the rice to fully absorb the liquid before adding your next ladle.
Once the rice is nearly cooked add the peas and asparagus and cook for 2 minutes.
5 minutes before serving, add the mushrooms and sauté until softened.
Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1-2 cups of your favourite mushrooms. Cook until golden and set aside.
Top with freshly grated Parmesan, parsley, additional sautéed mushrooms and salt & pepper to taste.
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