Apr 15, 2016
Mushroom, Sweet Potato & Chickpea Salad
Ingredients
100ml olive oil
1 tbs lemon juice
2 tsp honey
200g button mushrooms
200g Swiss brown mushrooms
1 large orange sweet potato, peeled, cut into 2.5cm pieces
1 tsp each ground cumin & coriander
400g can chickpeas, rinsed & well drained
1 cup almond kernels
100g beans, trimmed
100g baby spinach
Directions
Preheat oven to 240°C or 220°C fan forced. Whisk ¼ cup oil, lemon juice and honey in a large bowl, season to taste. Add mushrooms and stir to coat. Cover and refrigerate for 1 hour to marinate.
Line 2 roasting pans with baking paper. Arrange sweet potato in one pan, drizzle with ½ the remaining oil, season to taste. Cook for 20 minutes. In a large bowl combine remaining oil with cumin, coriander, chickpeas and almonds and stir to coat. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under sweet potato and cook a further 12-15 minutes or until sweet potato is golden and almonds roasted. Cool to room temperature.
Blanch beans in a saucepan of boiling water until bright green. Drain and refresh in iced water. Pat dry and cut into 3cm lengths.
Spoon the marinated mushrooms onto a large platter. Add sweet potato, chickpeas, almonds, beans and spinach. Toss gently to combine and serve.
Apr 15, 2016
Beef & Mushroom Meatloaf
Ingredients
3 tbs olive oil
200g button mushrooms, thinly sliced
200g Swiss brown mushrooms, thinly sliced
700g regular beef mince
250g packet microwaverice and quinoa (pre-cooked)
4 green onions, finely chopped
1 medium carrot, peeled, grated
1 medium zucchini, grated
100g (½ cup) roasted or char-grilled capsicum, chopped
½ cup finely grated parmesan
1 tbs fresh thyme leaves
250g cherry truss tomatoes
Directions
Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan.
Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until mushrooms are softened. Transfer to a large bowl. Set aside to cool. Drain off any liquid.Transfer½ cup of mushrooms to a bowl and set aside.
Add mince, precooked rice and quinoa, green onions, carrot, zucchini, capsicum and half the parmesan and half the thyme to mushrooms in the pan. Season. Mix with clean hands until well combined. Pressmixture into prepared pan. Smooth surface. Sprinkle over reserved mushrooms and remaining thyme, gently pressing them into the meatloaf. Bake for about 40-45 minutes, or until cooked when tested with a skewer. Stand for 15 minutes.
Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season.Roast for about 5 minutes, or until skins start to split.Turn meatloaf onto a tray, thenturn upright. Sprinkle over remaining parmesan, slice and serve with roasted tomatoes.
Apr 15, 2016
Risoni Fungi
Ingredients
100g porcini mushroom, sliced
1/2 cup olive oil
50g butter, chopped
1 large brown onion, finely diced
2 garlic cloves, crushed
150g Swiss brown mushroom, sliced
150g button mushroom, sliced
150g flat mushroom, sliced
1pkt Risoni pasta
1-2 litres vegetable stock
200g reggiano parmesan, grated
1 cup flat-leaf parsley, finely chopped
Extra virgin olive oil, for serving
Directions
Place porcini into a heatproof bowl and pour enough boiling water to cover them. Set aside to cool. Drain the porcini, reserving the liquid.
Heat oil and butter in large saucepan over medium heat, add onion, garlic-saute for 3-4 minutes until soft, making sure you don’t colour the onion. Add Swiss brown, button and flat mushrooms, cook for 8- 10 minutes or until the mushrooms have collapsed. Add the porcini and cook further 2-3 minutes.
Place another large saucepan of water over high heat and bring to the boil. Add 2 tablespoons of salt to water then the risoni and cook until just under al dente. Drain the pasta and add a little oil to the pasta to stop it from sticking.
Add the pasta to the mushrooms, and gradually add 1 cup of vegetable stock at a time, making sure your stirring constantly, so that stock is absorbed by the pasta. Reduce the heat to a simmer. Once you have added half the chicken stock to the pan, taste the pasta to see if the pasta is cooked. If so, add ¼ cup of the porcini liquid and stir to combine.
Remove from the heat, add parmesan, parsley and season. Spoon into bowls, drizzle with extra virgin olive oil and serve immediately.
Apr 15, 2016
Moroccan Style Mushroom & Lamb
Ingredients
400g button, cup or flat mushrooms
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tbs Moroccan spice mix
400g lamb mince
2 vine-ripened tomatoes, diced
1/2 cup tomato passata
1 cup can chickpeas, rinsed, well drained
1/3 cup chopped pitted dates
1 pomegranate, seeds removed, reserve juice
1/4 cup pistachio kernels, toasted, roughly chopped
Labneh*, mint, coriander & flatbread, to serve
Directions
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
Heat oil in a large saucepan over medium heat. Add onion, garlic and spice mix, cook for 5 minutes or until softened. Add mushrooms, increase heat to high, and cook for 5 minutes or until moisture has almost evaporated. Add lamb mince, cook, breaking up mince with wooden spoon, until mince is evenly browned. Stir in tomatoes, tomato passata and chickpeas. Bring to a simmer, then simmer, uncovered for 10 minutes or until thickened. Stir in dates, simmer for a further 3 minutes. Stir in pomegranate juice, taste and season.
Transfer the mince mixture to a serving platter. Scatter pomegranate seeds and pistachios. Top with labneh, mint and coriander. Serve with flatbread.
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