Dec 9, 2024
Elevate your BBQ game with these smoky BBQ Brisket Shaker Bag Mushrooms. This quick and easy recipe packs a flavour punch, making it the perfect dish for any summer gathering. Simply toss sliced mushrooms in a seasoned shaker bag, bake to perfection, and mmmmnjoy!
Ingredients
1 tbsp Dark Brown Sugar
2 ½ tsp Smoked Paprika
¼ tsp Black Pepper
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Lightly Dried Parsley
¼ tsp Ground Coriander
½ tsp Bacon Seasoning
1 pinch Cayenne
200 g White Flat Mushrooms, stalks trimmed, thickly sliced
Directions
Preheat the oven to 160℃ fan forced (180℃ conventional).
Line an oven tray with baking paper.
Combine sugar, spices and herbs in a medium bowl and mix well.
Thickly slice the mushrooms and trim the stalks.
Place the mushrooms into the brown paper bag and flick water into the bag using your finger tips – ensuring the mushrooms are lightly covered in water (but not too much water so you don’t break the bag).
Scrunch the top of the bag closed and shake to season the mushrooms evenly (hold the base of the bag with another hand for safety).
Transfer mushrooms to a baking tray and spread out into a single layer.
Bake for 10 minutes, then coat the mushrooms with the juices from the tray.
Cook for a further 10 minutes until they start to brown and the sauce is caramelised.
Serve mushrooms with your favourite BBQ sides including macaroni cheese, coleslaw, green beans, roast potatoes or potato salad.
Dec 5, 2024
Spice up your meals with our Mexican Chili Con Carne Flavoured Shaker Bag Mushrooms! Perfectly seasoned for a bold, savoury taste and packed with flavour.
Ingredients
3 tsp Mexican chilli powder or less for a milder finish
¼ tsp Garlic salt
½ tsp Onion flakes
¼ tsp Ground coriander
¾ tsp Cocoa powder
¾ tsp Lightly dried oregano
5 ½ tsp Tomato soup mix
1 tsp Brown sugar
200 g Swiss Brown Mushrooms, stalks trimmed, thickly sliced
2 tbsp Vegetable oil
1 Squeeze of lime
1 Sour cream or aioli to serve
Directions
Combine seasonings, cocoa, herbs, soup mix, and sugar in a medium bowl and mix until well combined.
Thickly slice the mushrooms and trim the stalks.
Place the mushrooms into the brown paper bag and flick water into the bag using your finger tips – ensuring the mushrooms are lightly covered in water (but not too much water so you don’t break the bag).
Scrunch the top of the bag closed and shake to season the mushrooms evenly (hold the base of the bag with another hand for safety).
Heat oil in a large frying pan on medium.
Add mushrooms and cook for 6-8 minutes, tossing occasionally until evenly browned.
Transfer to a serving dish and place into hard or soft shell tacos, or even a burrito! Top with your favourite Mexican condiments including guacamole, sour cream, salsa, tomato and cheese.
Oct 14, 2024
Try this flavourful BBQ mushroom tacos recipe, packed with smoky, spiced flat mushrooms marinated in a blend of chipotle, cumin, and paprika.
Ingredients
6 Flat mushrooms (about 700g)
La Banderita 6″ flour tortillas
1 Avacado, thinly sliced
A few dollops of Greek-style yoghurt or sour cream
1 salad onion, finely chopped
1 handful of almonds, toasted and blended to a fine crumb
50 g fetta, crumbled
Marinade
3 coriander stalks, leaves reserved for garnish
60 g butter, softened
1 tsp ground cumin
1 tbsp smoked paprika, plus extra to garnish
1 tsp dried oregano
2 chipotle chillies in adobo sauce, plus 2 tsp of sauce from can
4 cloves of garlic
2cm piece of ginger minced
¼ cup apple cider vinegar
1 tbsp agave syrup or honey
Directions
Heat BBQ over a medium-high heat.
Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth. Brush the mushrooms with some of the marinade and place on the BBQ. Cook for 8-10 minutes turning regularly and basting with more marinade as they cook.
Warm tortillas for less than a minute on each side of the BBQ or a pan and keep warm in a clean tea towel.
Roughly chop the charred mushroom into chunks. Add to the tortillas and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.
Oct 14, 2024
This quick and easy creamy bacon and mushroom pasta recipe is perfect for weeknight dinners. Ready in 60 minutes!
Ingredients
500 g fusilli pasta
200 g streaky bacon, chopped
200 g White mushrooms (mix of small & large)
2 cloves garlic, chopped
½ cup white wine (optional)
300 ml thickened cream
1 handful of parsley, finely chopped
½ cup grated parmesan, plus extra to serve
Salt & pepper
Directions
Bring a large pot of water to a boil. Add a good pinch of salt.
Add chopped bacon to a pan (no need to add oil). Put on medium heat and allow to sizzle away for 1-2 minutes. Once the fat starts to melt, add the mushrooms and toss to coat. Now add the garlic and season with a small pinch of salt and lots of pepper. Add the wine (if using, and bring to the boil). Now, add the cream and cook for 1-2 minutes until it just starts to thicken. Then turn the heat off.
Add pasta to boiling water and cook.
Turn the heat back on to the pan and add the cooked pasta to the sauce. Add the parsley and parmesan and toss or stir until each piece of pasta is coated in sauce. Serve and garnish with extra pepper and cheese if you want.
May 21, 2024
This mushroom stir fry is not just incredibly easy to make, it’s also healthy and delicious!
Ingredients
For the Mushroom stir fry:
250 g chicken breast or thighs, cut into pieces
2 tbsp oil
1 onion, sliced into strips
2 cups cups broccoli, cut into florets
1 cup button mushrooms, sliced
1 cup brown mushrooms, sliced
For the sauce:
¼ cup soy sauce
¼ cup honey
1 tsp sesame oil
2 tsp cornstarch
1 tbsp fresh ginger, peeled and grated
3 cloves garlic, grated
Salt and pepper to taste
Directions
Combine all of the sauce ingredients in a bowl and mix.
Cut chicken into small pieces.
Heat oil in a skillet, then cook chicken until golden brown. Remove chicken and set aside, keep warm.
In the same skillet, cook onion, broccoli, and mushrooms until softened.
Add sauce to the skillet and simmer until thickened.
Return chicken to the skillet and stir.
Serve as is or over rice.
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