Roasted mushroom & cauliflower soup
Roasted mushroom & cauliflower soup
Ingredients
1 small (600g) cauliflower, trimmed, chopped
500g cup mushrooms, sliced
4 tbs olive oil
3 tsp curry powder
1 leek, halved lengthways, thinly sliced
4 cups chicken stock
½ cup flat-leaf parsley, chopped
Cheese toasts, to serve
Directions
Preheat oven to 220°C or 200°C fan forced. Scatter cauliflower over base of a greased roasting pan and mushrooms into another pan. Drizzle 1½ tablespoons of oil over each pan and then sprinkle each pan with 1½ teaspoons curry powder, season and turn to coat. Place cauliflower on top shelf and mushrooms underneath in oven, roast both for 20-25 minutes until tender.
Heat remaining oil in a large saucepan over medium heat. Add leek. Cook, stirring occasionally for 5 minutes or until soft. Pour over stock and bring to the boil. Add roasted cauliflower and mushrooms and return to the boil.
Remove from the heat. Blend or process soup, in batches, to desired consistency. Stir in parsley, taste and adjust seasoning. Ladle into warm bowls. Serve with cheese toasts if desired.
Mushroom & Chicken Rissoles with Sweet Potato Mash & Swiss Browns
Ingredients
Directions
Mushroom & Chicken Risotto
Ingredients
Directions
Button Mushroom & Prawn Japanese Pancake
Button Mushroom & Prawn Japanese Pancake
Ingredients
200g button mushrooms, finely sliced
100g shiitake mushrooms, finely sliced
2 cups finely shredded Chinese cabbage
200g green prawn meat, finely chopped
1½ cups SR flour
2 eggs, lightly beaten
1 cup milk
½ cup cold water
Pinch salt
¼ tsp white pepper
¼ cup olive oil
¼ cup Japanese mayonnaise*
2 tbs salt reduced soy sauce
¼ cup finely sliced green onions (shallots)
*Japanese mayonnaise is available from the Asian grocery section of supermarkets or Asian grocery stores.
Directions
Place mushrooms, cabbage and prawn meat in large bowl.
Sift flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add eggs, milk and water, stir gently to combine. Season with salt and pepper.
Heat barbecue plate to medium-high and drizzle with 2 tbs oil. Scoop ¼ cup measures of mushroom mixture onto the barbecue plate to form eight small pancakes. Barbecue for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture.
To serve, top each pancake with a 1 tsp mayonnaise, drizzle with soy sauce and garnish with green onions.
Recent Comments