Mar 16, 2021
Vegetarian mushroom ‘meatballs’
Ingredients
¼ cup extra virgin olive oil
1 onion, chopped
1 bunch fresh flat-leaf parsley, stalks chopped, leaves reserved
3 garlic cloves, crushed
2 tsp dried oregano
1 ½ tsp smoked paprika
500 g swiss brown mushrooms (see notes)
2 tbsp tomato paste
1 cup cooked quinoa
⅓ cup grated parmesan (25g), plus extra to serve
1 egg
500 g jar tomato pasta sauce
Cooked pasta, to serve
Directions
Heat oil in a large frying pan over a medium-high heat. Add onion, parsley and season with freshly cracked black pepper and salt. Cook for 3 to 4 minutes or until translucent. Add the garlic, oregano, thyme and paprika and cook for 1 minute or until fragrant.
Pulse the mushrooms in a food processor until finely chopped. Add to onion mixture with tomato paste and cook for 8 to 10 minutes or until all the liquid has evaporated and the mushrooms start to caramelise.Transfer to a bowl and chill in the fridge.
Preheat oven to 200C/180C fan-forced.
Finely chop 2 tablespoons of the parsley leaves. Add to the chilled mushroom mixture with quinoa, parmesan and egg.Stir to combine. Roll tablespoons of mixture into balls and arrange on a baking paper-lined oven tray. Brush with oil and bake for 15 to 20 minutes.
Heat sauce in a deep frying pan over medium high heat. Simmer for 2 to 3 minutes, then add meatballs to gently coat. Spoon sauce and 4 to 5 meatballs over cooked pasta and sprinkle with extra grated parmesan and fresh parsley leaves. Serve.
Note: You can use white cup mushrooms instead of Swiss Brown.
You can easily make this into a vegan recipe by switching the egg for flax and using nutritional yeast flakes instead of cheese.
Dec 9, 2020
Breakfast Pizza
Ingredients
100 g Portobello mushrooms
100 g Swiss Brown mushrooms
100 g cup mushrooms
1 bunch green kale
1 garlic clove
Salt and pepper
100 g butter
1 bunch parsley – fine chopped
1 bunch chives – fine chopped
200 g fresh goats cheese
1 lemon
Chilli oil (optional)
Pizza Dough
750 g Tipo 00 flour
250 g wholemeal flour
10 g dry yeast
600 ml warm water
25 g salt
75 ml full cream milk
100 ml extra virgin olive oil
Pinch of sugar
Directions
TIP: Make the dough the night before or buy a pre-made pizza base
For the Pizza Dough
Warm the milk and half the water to blood temp and add the yeast with a pinch of sugar. Leave in a warm place for 10mins to pre-ferment (activate the yeast).
In a kitchen aid with dough hook, add the flours and salt and mix.
Slowly pour in wet ingredients to incorporate.
Mix on medium speed for 5–7mins until the dough is soft and stretchy.
Place in a large bowl and prove in a warm place for 1 hour until ¾ doubled in size.
Place on a floured bench and split dough in 3 or 4, depending on the size you want your pizzas!
Shape dough into nice rounds using your palms in a circular motion to get the top skintight.
Place on a floured tray, flour the top of the doughs and cover with plastic wrap and prove in the fridge overnight.
For the mushroom kale mix
Destem the green kale and roughly chop.
Slice the mushrooms stems and all and keep separate.
In a hot pan add some oil and sauté the kale until partially cooked. Reserve in a mixing bowl big enough to add in the mushrooms and kale.
Heat some oil in the same pan and add all the Portobello mushrooms. Get some colour on one side and add some chopped garlic and knobs of butter. Once the butter starts to melt and bubble, add salt, toss the pan and leave for 30sec then add to kale. Repeat for the other mushrooms.
For the pizza/pizzettas
Prove your dough for 1 hour before making the pizzettas.
Preheat your pizza oven to 400°C, or your fan forced oven to 200°C, with a heavy steel tray placed upside down. (Or a pizza stone if you have)
Dust your bench with flour, press pizzettas out leaving a 1cm edge around the dough.
Top with the mushroom kale mix.
Have your pizzettas ready to go into the oven; and lastly crack an egg in the middle and cook pizzettas for 2–3 mins.
Sprinkle with chopped herbs, squeeze of lemon, crumbled goats cheese and a drizzle of chili oil.
Recipe by Julian Cincotta
Dec 9, 2020
Aussie Mushrooms (meat-free) Mushroom-packed Tacos
Ingredients
200 g cup mushrooms
200 g Swiss Brown mushrooms
200 g flat mushrooms
1 avocado
1 bunch coriander
1 bunch parsley
1 bunch mint
1 red onion
1 jalapeño pepper
2 lemons
1 lime
¼ head iceberg lettuce
½ packet haloumi cheese
Sour cream
1 brown onion
100 g (1 packet) taco seasoning mix (or make your own!)
3 tbsp tomato passata sauce
1 packet soft tacos
Extra virgin olive oil
Salt
Pepper
Guacamole
1 avocado
¼ red onion – fine diced
½ jalapeño pepper – deseeded and fine chopped
½ cup coriander – fine chopped
½ cup continental parsley – fine chopped
½ cup round leaf mint – fine chopped
½ lemon juiced
75 ml extra virgin olive oil
Salt and pepper to taste
Tomato Salsa
3 vine-ripened tomatoes – diced 5mm cubes
½ cup coriander – fine chopped
½ cup parsley – fine chopped
½ cup mint – fine chopped
½ red onion – fine diced
75 ml extra virgin olive oil
30 ml red wine or sherry vinegar
Salt and pepper to taste
Directions
Shave lettuce lengthways and put in a serving dish
Slice red onion and put in a serving dish
Sour cream put in a serving dish
Pick the rest of the herbs, wash and have ready in a small serving dish
Steam Soft Tortillas ¾-inch in a tea towel in a steamer or wrapped in a microwave as per directions on the packet
Guacamole
Dice the avocado in 5mm cubes
Mix all ingredients in a mixing bowl gently (do not mash, guacamole should have a nice texture not mush)
Season to taste and place in a serving dish
Mixed Mushroom Taco Filling
Dice all the mushrooms, stalks and all, into 1cm cubes
Fine dice the brown onion and sauté in a pan on medium heat with olive oil and a pinch of salt. Once translucent, turn the heat up, add some extra olive oil and put your taco seasoning in (the extra oil is because the mushrooms will soak the oil up!), then throw your mushrooms in. If you have a small pan, do it in two batches.
Toss the mushrooms and once ¾ softened add the tomato passata sauce and leave for one minute till bubbling.
Season with extra salt, pepper and some lemon juice!
Build your Taco
Add your condiments how you like and enjoy!
Recipe by Julian Cincotta
Nov 20, 2020
Sautéed mushroom and butternut pumpkin risotto
Ingredients
2 garlic cloves minced
½ medium brown onion, finely diced
1 cup arborio rice
⅓ cup crisp white wine for cooking
1 cup (270g) pumpkin puree
500 ml vegetable stock
2 sprigs fresh thyme leaves
½ cup parmesan cheese, grated
Cracked pepper to taste
Unsalted butter for cooking
Mushroom toppings:
1 ½ cups of mixed mushrooms – Swiss, cups and flat mushrooms – finely sliced
1 sprig fresh thyme leaves
To serve:
Extra shaved parmesan cheese
1 tbsp roughly chopped parsley
Directions
Add the diced onion, minced garlic and a knob of butter to a heavy base large frying pan on medium heat. Sauté until the onions become transparent.
Add the arborio rice followed by the white wine and stir. Allow to simmer for a few minutes before gradually pouring in the stock while continuously stirring. Allow the rice to absorb the liquid before pouring in further stock,then add the thyme.
Once the rice has completely absorbed all of the water then add the pumpkin purée and stir through and allow to absorb for 5 minutes.
Add the grated parmesan cheese and a good pinch of cracked pepper, stir through.
In a smaller frying pan add a knob of butter followed by the sliced mushrooms and the thyme. Sauté until the mushrooms become golden brown. Remove from the heat.
To serve, spoon the pumpkin risotto into bowls, add the sautéed mushrooms over the top and sprinkle with parsley and parmesan cheese.
Nov 20, 2020
Butter’s Fried Aussie Mushroom and XO Noodles Feat. Kowloon Chilli Co.
Ingredients
650 g fresh Japanese tsukemen noodle, but any good quality thick Japanese/Chinese style noodle can be substituted – just make sure it has a good bite
4 free range farm fresh eggs
4 flat Australian Mushrooms cleaned and cut in half
Pickle Liquid
100 ml rice wine vinegar
100 g caster sugar
For the Trim
½ bunch green shallots
200 g crispy shallots/onion can be found at most supermarkets or Asian grocery stores
200 g daikon
1 bunch Chinese broccoli
100 ml good quality soy sauce
Kowloon Fragrant Chilli Oil
Kowloon XO Sauce
Salt
Pepper
Extra virgin olive oil
For the Fried Mushrooms Spice Mix
500 g plain flour
Spices:
Cayenne
Sweet paprika
Coriander
Ground pepper
Cumin
White salt
Directions
For the Fried Mushrooms Spice Mix
You can add more or less for your own desired spice mix – want it spicy, add more cayenne; want a more mellow kick, add more sweet paprika.
Mix ingredients together in a mixing bowl and dust the mushrooms, leaving them in the flour till needed.
For the Daikon Pickle
Boil the rice wine vinegar and sugar together.
Slice daikon thin on a mandolin and julienne.
Once sugar is dissolved pour over the radish and cool down in the fridge.
(Can be done a day or week ahead, just make sure it’s cold when you put with the noodles. Make
as much or as little as you like as pickles make a great addition to many meals).
For the Chinese Broccoli
Prepare the broccoli by cutting in half and washing the stems and leaves. Any thick stems cut lengthways in half.
Have a large pot of boiling water on the stove and blanch the stems for two minutes, and leaves for one minute. Strain and drain out excess water and reserve to top the noodles with.
For the Son-in-law Eggs
Boil a saucepan of water for the eggs. Place eggs gently into boiling water and cook for 6 mins (9 mins if you like harder yolks).
When ready, run under cold water to cool down or ice them. Peel the eggs and reserve.
To Serve
Have a large pot of water on and a noodle basket ready for the noodles. Have a medium saucepan of vegetable oil at 180°C to fry the Aussie mushrooms and eggs.
In a large mixing bowl add the green shallots, prepared Chinese broccoli, pickled daikon, some ¼ crispy shallot, 200mL soy and 3 tablespoons fragrant chilli oil. Mix well and pull out the Chinese broccoli for plating.
In the hot oil, fry the peeled whole boiled eggs for 2 mins and put on a chopping board and cut in half.
Take the floured mushrooms and dip them into some water and then back into the flour (this creates the crispy coating) and now into the fryer. Fry for 2–3 mins. Using a slotted spoon, take out the mushrooms to drain on some paper towels. Sprinkle with salt.
Cook noodles as per direction on the packet. Shake in the noodle basket and add to the mixing bowl with the dressing and shallots. Toss around so it’s all coated.
Place in a serving bowl and sprinkle with remaining crispy shallots. Add the dressed Chinese broccoli and the gooey egg. Spoon some XO sauce on the egg and a little around the noodles. Add your crispy fried flat mushrooms and boom.
Recipe by Julian Cincotta
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