Mushroom & Char Siu Pork Stir Fry
Ingredients
Directions
Creamy Mushroom & Three-Cheese Ravioli
Creamy Mushroom & Three-Cheese Ravioli
Ingredients
625g packet fresh ricotta & spinach ravioli or agnolotti
1 tablespoon olive oil
500g cup mushrooms, sliced
3 garlic cloves, crushed
300ml light thickened cooking cream
½ cup grated cheddar cheese
½ cup flat-leaf parsley leaves, chopped + extra to serve
½ cup finely grated parmesan
Directions
Cook ravioli or agnolotti following packet directions.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and garlic. Cook, stirring often, for 4-5 minutes or until mushrooms are just tender. Reduce heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until cheese melts.
Drain ravioli or agnolotti. Add to mushroom mixture. Season. Stir over medium-low heat until hot and well combined. Sprinkle with parmesan and extra parsley. Serve.
Cheesy Mushroom, Bacon & Veggie Pasta Bake
Cheesy Mushroom, Bacon & Veggie Pasta Bake
Ingredients
400g macaroni or penne pasta
2 teaspoons olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
125g shortcut bacon, trimmed and diced
1 medium zucchini, finely diced
1 carrot, finely diced
400g button mushrooms, halved
250g cherry tomatoes, halved
1 ½ cups shredded cheese blend
Cheese sauce
80g butter, chopped
¼ cup plain flour
4 cups milk
1 cup shredded cheese blend
Directions
Preheat oven to 180˚C/160˚C fan-forced. Cook the pasta following packet directions
Meanwhile, heat oil in a large frying pan over a medium-high heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion softens. Add zucchini and carrot. Cook, stirring often, for 3 minutes until vegetables begin to soften. Stir in mushrooms and tomatoes. Cook, stirring occasionally, for 2 minutes. Add mushroom mixture to pasta. Set aside.
To make cheese sauce, melt butter in a medium saucepan over medium heat. Add flour. Stir until bubbling. Remove from heat and gradually whisk in milk. Return to heat, bring to the boil, stirring over medium heat until thick and smooth. Reduce heat and stir in cheese until smooth. Season. Remove from heat.
Add half the cheese sauce to the pasta mixture. Stir to combine. Spoon pasta mixture into a 12-cup capacity greased baking dish. Pour over remaining cheese sauce. Smooth top and evenly sprinkle with cheese blend. Bake for 40-45 minutes or until golden and bubbling. Serve.
One-Pot Chicken & Mushroom Casserole
One-Pot Chicken & Mushroom Casserole
Ingredients
1 tablespoon plain flour
8 chicken thigh cutlets (bone in)
1 tablespoon olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
2 carrots, peeled, halved lengthways and sliced
2 stalks celery, trimmed and sliced
300g button Swiss brown mushrooms
1½cups chicken stock
3 sprigs fresh thyme
2 teaspoons cornflour
1 cup frozen green peas
Mashed potatoes, steamed rice or couscous, to serve
Directions
Place flour into a large snap-lock bag. Season. Add chicken and toss to lightly coat in flour.
Heat oil in large ovenproof pan over a medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.
Add onion, garlic, carrots and celery to pan. Cook, stirring often, over medium heat for 4-5 minutes until onion softens. Stir in mushrooms. Cook, stirring occasionally, for 2-3 minutes until slightly softened.
Stir in stock. Return chicken to pan. Add thyme. Bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook for 15 minutes or until chicken is just cooked through. Mix cornflour with 2 tsp water in a cup until smooth. Stir cornflour mixture into chicken mixture. Cook for 1 minute or until thickened. Stir in peas and cook for 2 minutes. Serve with mashed potatoes, rice or couscous.
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