Nov 20, 2020
Mushroom XO Mussels and Greens
Ingredients
1 kg mussels (washed)
100 g mixed sliced mushrooms (such as button, cup, and Swiss brown)
Charred greens
1 handful of greens; shallots, rainbow chard and kale work well
1 tbsp olive oil
Salt and pepper
Mushroom XO butter
1 clove garlic
1 shallot
1 knob ginger
1 tbsp dried shrimp
1 large red chili
100 g mixed chopped mushrooms (such as button, cup, and Swiss brown)
120 g butter
1 tbsp sesame oil
1 tsp honry
1 tbsp soy
To serve
2 limes
Handful coriander
Directions
Finely chop the garlic, shallot, ginger, dried shrimp, mushrooms and the chili. Save half of the chili for garnish.
Heat butter and sesame oil in a pan and then add in chopped mushroom mix. Stir fry for a couple of minutes.
Combine the garlic, shallot, and ginger and continue cooking till lightly golden.
Add honey, soy, and lime juice to butter. This can be made in advance stored in a jar in the fridge until needed.
Season the greens with a little of the butter and char grill then set aside.
In a big pot, heat a little light olive oil, add the sliced mushrooms and mussels, and a generous amount of XO butter. Give it a little stir and, once simmering on medium-high heat, pop a lid on. Once the mussels have opened (may take 5–8 minutes to steam), fold through the greens, season with fresh chili, lime juice and coriander. Serve immediately.
Recipe by Darren Robertson for Australian Mushrooms
Nov 20, 2020
Cavatelli with Braised Mushrooms, Beans and Radicchio
Ingredients
¼ cup olive oil
1 medium brown onion, diced
300 g button mushrooms, thickly sliced
½ small fennel bulb, thinly sliced
4 cloves garlic, minced
½ head of radicchio, cut into large chunks
1 sprig of rosemary
1 bay leaf
½ cup white wine
1 can cannellini beans, drained
500 ml vegan chicken or veg stock
2 tbsp vegan butter
½ packet Cavatelli, cooked as per instructions.
Salt and pepper to season
Directions
Heat olive oil in a large pan over medium heat. Add the diced onions along with a big pinch of salt and cook for a few minutes or until they
begin to soften.
Throw in the sliced mushrooms and cook until they start to turn golden.
Add the fennel to the pan and cook for a few minutes before adding the garlic. Cook for a further minute. Season with salt and pepper.
Scatter the chopped radicchio into the pan and stir well to separate and coat then add the rosemary and bay leaf.
Pour in the white wine and reduce by half, then add in the drained beans. Stir to combine, then add the stock. Simmer over a medium-low heat until the liquid has reduced by half. To finish the sauce, add the butter and Parmesan and stir until melted and combined. Sprinkle over the parsley and stir through.
Add the cooked pasta into the pan over a low heat and toss well to coat. Check seasoning. Serve with extra Parmesan and a splash of extra virgin olive oil.
Recipe by Shannon Martinez
Nov 18, 2020
Rocker Mushroom Carbonara
Ingredients
1 glug olive oil
2 tbsp butter
350 g portobello mushrooms (sliced)
2 garlic cloves (minced)
2 shallots (peeled and diced)
400 g pasta – spaghetti is the most common pasta, but you can also use fettuccine, rigatoni, linguine, or bucatini
3 egg yolks
1 egg (yolk and white)
Handful of sage leaves
Handful chopped parsley
120 g parmesan
Directions
In a nonstick pan, fry the mushrooms for 7–8 mins in olive oil until they turn a rich, golden colour.
Add the butter and the sage and cook until crispy. Reduce the heat, add the shallots and garlic, and cook for another two minutes. Set aside.
Bring a pot of salted water to the boil and cook your pasta for 10–12 minutes. Drain your pasta around a minute shy of al dente. Keep a couple of cups of pasta water.
In a small bowl, whisk the egg and add a cup of the pasta water.
Add the pasta to the pan with the mushroom mix and combine. Remove from heat to cool slightly. Then add the egg mix, stir and add cheese. Apply a little heat to thicken and coat the pasta.
Garnish with the parsley, a little salt and plenty of pepper.
Recipe by Darren Robertson
Nov 11, 2020
Mushroom Stroganoff
Ingredients
¼ cup cup butter
2 tbsp olive oil
4 shallots, sliced
3 cloves garlic, minced
500 g Swiss brown mushrooms, halved or thickly sliced
1 tbsp smoked paprika
1 tbsp sweet paprika
1 tsp caraway seeds
1 tbsp tomato paste
1 ½ tbsp flour
2 cups vegan beef or veg stock
1 tbsp vegan Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp red wine vinegar
½ cup vegan sour cream or cream cheese.
Handful chopped dill
Handful chopped parsley
Salt and pepper to season
Directions
Heat butter and oil over a medium high heat, then add the shallots and mushrooms and cook until slightly golden. Season with salt and pepper.
Add the garlic and cook off for a minute then add both paprikas, caraway and tomato paste. Cook over medium heat for a further minute.
Add the flour and toast for a minute before slowly stirring in the stock, Worcestershire sauce, vinegar and mustard.
Allow to simmer partially covered over a low heat for about 20 minutes before finishing with the sour cream/cream cheese and herbs. Add more stock if needed.
Stir until the sour cream/cream cheese is fully incorporated.
Check seasoning and add more salt and pepper to taste.
Don’t boil the mix or the sauce might split!
Serve over buttered noodles or with mash potato.
Sep 28, 2020
Crispy sesame-crusted mushroom poke bowl
Ingredients
Sesame-crusted mushrooms:
200 g button mushrooms
¼ cup white sesame seeds
1 tbsp black nigella seeds
⅓ cup panko crumbs
Pinch of sea salt
1 egg
Dash of milk
Vegetable oil (for frying)
Poke bowl ingredients:
2 cups pre-cooked brown rice
1 bunch broccolini
⅓ cup frozen edamame beans, defrosted
1 avocado, sliced
¾ cup red cabbage, thinly sliced
1 small cucumber, thinly sliced
4 -5 radishes, thinly sliced
2 shallots, thinly sliced (white part only)
Dressing:
1 tsp white miso paste
3 tbsp mirin
1 tsp peanut butter
1 ½ tbsp tbsp vegetable oil
Directions
In a bowl combine the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt, stir to mix through.
In another bowl whisk together with a fork the egg and a dash of milk.
Heat up a deep sided saucepan filled with vegetable oil (3cm deep) to frying point (205 degrees C). To test if it’s at the right temperature, add a pinch of panko crumbs; if the oil bubbles then it’s ready.
Add the button mushrooms in batches to the whisked egg mixture, then roll them in the sesame / panko crumb mixture until they get an even crumb coating.
In batches, add the mushrooms to the heated oil and fry, using tongs turn them over after the outer crumb turns a crispy golden brown. Remove from the oil and place on a paper towel to absorb any excess oil. Repeat the process until all of the mushrooms have been cooked. It is best to cook these in batches and not to overcrowd the saucepan.
Blanch the broccolini and edamame in boiling water until the broccolini is cooked and crunchy and the edamame has changed to a bright green colour. Drain and set aside.
To make the dressing:
Combine all the ingredients in a small jug, stir well to combine and to dissolve any miso paste lumps.
To assemble the poke bowls:
Start with a base of pre-cooked brown rice, follow by arranging the vegetables over the top and around the edges of the bowls. Finish with adding the crispy crumbed mushrooms in the centre and sprinkle over the thinly sliced shallots.
Serve with the miso dressing poured over the top.
Note: this recipe includes peanuts. If you have nut allergies, please omit this ingredient.
Recent Comments