Nov 13, 2023
Mexican lovers rejoice. You’re going to want to put Fajita mushrooms on your menu next Mexican night!
Ingredients
4 large flat mushrooms
3 tbsp Mexican spice mix
4 tbsp olive oil
Salt pepper
300 g chicken thigh, sliced
1 brown onion, diced
1 red capsicum, diced
1 cup corn kernels – fresh or frozen
½ cup chopped tomato – tinned or fresh
½ cup cooked black beans
2 cups Mexican cheese blend
2 avocados, diced
3 limes
2 handfuls coriander leaves
Directions
Preheat an oven to 210°C.
Remove the stalk from the mushrooms, finely chop & set aside. Place the mushrooms on a baking tray, cup side up.
Combine half the Mexican spice mix & half the olive oil in a small bowl. Brush this over the mushrooms, season and roast them for 12–15 minutes – depending on the side. You just want to see juice beginning to pool in them but do not overcook and shrink them. Set aside undisturbed so the juice soaks back in.
Place a large frypan over a high heat. Add the chicken thigh with the remaining olive oil and a good pinch of salt. When the chicken is browned, add the onion, capsicum, corn, mushroom stalks & remaining spice mix and cook over medium–high heat, stirring often, for 2–3 minutes. Then add the tomato, black beans and continue to cook for another 2–3 minutes.
Combine the diced avo with a little lime juice and seasoning to serve with the mushrooms.
Spoon the mix generously into the mushrooms, top with the cheese and return to the oven to cook for approx. 12 minutes to melt the cheese. Then dish up with limes, cut into wedges and coriander scattered over.
Nov 13, 2023
If you’re not putting mushroom on pizza you’re doing it wrong. Check out our recipe!
Ingredients
3 tbsp olive oil
300 g cup mushrooms
2 cloves garlic, sliced
3 sprigs thyme
Salt, pepper
½ brown onion, sliced
½ bunch silverbeet leaves, roughly chopped
2 x250g pizza dough (store-bought bases can be used instead)
Plain flour for dusting
1 cup grated mozzarella
150 g brie, sliced
To serve
Thyme leaves, flat-leaf parsley leaves, chilli flakes.
Directions
Preheat the oven to 240°C.
Place a large frying pan over medium–high heat and add half the olive oil, mushrooms, garlic, thyme and a good pinch of salt & pepper.
Cook, stirring often for 3 minutes to caramelise the mushrooms but do not overcook (otherwise they will dry out in the oven, on the pizza).
Transfer the mushrooms to a dish. Wipe out the pan and return to the heat.
Add the remaining olive oil, sliced onion silverbeet and a little salt and pepper. Stir fry this for 1 minute just to wilt, then transfer to a dish.
If using dough, lightly flour a bench and roll out or hand stretch the dough. Place them onto pizza trays and top with the mozzarella, brie, silverbeet & mushrooms. If using store-bought bases, skip the rolling and head straight to the topping.
Bake the pizzas for 8–10 minutes, until the crust is golden.
Serve scattered with more thyme, some parsley leaves, chilli flakes and a splash of olive oil if desired.
Sep 28, 2023
Creamy, smooth and flavoursome, this mushroom ravioli is irresistibly good
Ingredients
250 g Swiss brown mushrooms, finely sliced
150 g portobello mushrooms, finely sliced
1 shallot, finely sliced
2 tbsp olive oil
2 tbsp butter
5–6 sprigs of thyme, wrapped together with twine
⅓ cup of dry white wine
1 garlic clove, minced
300 ml thickened cream
1 tbsp sea salt, extra for seasoning pot of boiling water
1 tbsp cracked black pepper
250 g store-bought mushroom ravioli
To serve
Drizzle of olive oil
Sprigs of thyme
Handful of chives, finely chopped
Cracked black pepper
Directions
First add the olive oil, butter, chopped shallots and thyme to a pan and cook on low heat moving the pan around to not let it burn.
While that is cooking, chop the Swiss brown mushrooms two ways – in quarters, and finely sliced just to give a variety of textures. Do the same to the portobello mushrooms, then add all the mushrooms into the pan and toss to coat. Then let the mushrooms sit untouched until they start to brown, roughly 15 minutes.
Next, pour in the white wine and deglaze the bottom of the pan, scraping away the fond (the brown bits at the bottom of the pan).
Now add in the minced garlic. Give that a stir and cook for further 2–3 minutes before adding in the cream.
Carefully toss and add in the salt & pepper. Set aside while you cook the ravioli.
In a pot of boiling water, add a good handful of salt & cook the mushroom ravioli until they start to float, then transfer them into the sauce. If the sauce has thickened, add a tablespoon of pasta water at a time to loosen it up. Toss to coat.
All that’s left to do is plate up. Spoon the sauce on top and garnish with a drizzle of olive oil, cracked black pepper, sprigs of thyme and chopped chives and enjoy!
Sep 8, 2023
Noodles are always a good idea – and our Hokkien Noodle stir fry with mushrooms and chilli oil are no exception!
Ingredients
200 g cup mushrooms*
1 tbsp olive oil
200 g fresh (ready to eat) hokkien noodles*
1 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
To serve:
1 spring onion, sliced or chopped
1 tbsp crispy chilli in oil*
1 tsp mixed sesame seeds, garlic granules and onion flakes (optional)
Directions
In a large wok or skillet, heat oil over medium-high heat. Add the mushrooms to the hot oil. Stir-fry for 3 minutes until the mushrooms are tender. Add honey and soy sauce and stir to combine.
Push the mushrooms to one side of the wok and add the hokkien noodles. If the noodles are stuck together, gently loosen them with a spatula.
Toss everything together, combining the mushrooms and noodles, until they are evenly coated with the sauce. Stir-fry for another 2–3 minutes to heat everything through. Transfer to a serving bowl.
Garnish with spring onion, crispy chilli in oil and a sesame, garlic and onion sprinkle. Mix everything well to coat and enjoy.
*Notes: You can use sliced cup mushrooms as a shortcut here. Fresh hokkien noodles and crispy chilli in oil are available from most supermarkets in the Asian aisle. These are sealed and shelf stable. Udon, and Singapore style noodles could also work here.
Sep 8, 2023
These pulled mushrooms with mashed potato, peas and veg gravy are just like the pub classic with a mushroomy twist.
Ingredients
Pulled mushrooms
3 Portobello mushrooms
½ tsp mustard powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cumin
2 tbsp red wine vinegar
1 tbsp maple syrup
1 tsp sea salt
1 tsp cracked black pepper
2 tbsp olive oil
1 cup water
Gravy
2 carrots, finely chopped
2 celery sticks, finely chopped
1 white onion, finely chopped
1 cup Swiss brown mushrooms, finely chopped
6 –7 sprigs of thyme
4 sprigs of rosemary
Dash of olive oil
1 tbsp Vegemite
1 tbsp tomato paste
1 tbsp brown sugar
3 bay leaves
3 dried porcini mushrooms
1 ½ tbsp plain flour
1 l of vegetable stock
1 tbsp red wine vinegar
1 tsp salt & pepper
1 tbsp soy sauce
Mashed potato
2 white potatoes
1 tbsp butter, melted
1 tbsp salt & pepper
Peas
1 cup frozen peas
To serve
Rosemary
Sea salt & cracked black pepper
Directions
First make the gravy by sautéing the carrots, celery, onion & mushrooms in a pot with the olive oil and cook until they start to colour.
Then add in the rosemary, thyme, tomato paste, Vegemite, sugar, salt & pepper. Stir to combine.
Next add in the flour and stir. Cook for 2 mins, then pour in the stock and add the dried porcini mushrooms and bay leaves. Cook with the lid on, on low heat for 15 mins.
Strain through a fine sieve into another pot, then add the soy sauce and cook until it starts to thicken. Transfer to a pouring dish.
Next make the pulled mushrooms by shredding the portobello with two forks. Place them into a cast iron pan with olive oil, salt & pepper. Cook them down until they start to colour.
Next add in the spices, red wine vinegar, water and maple syrup.
Cook in a preheated 110°C oven for 15 mins until they are soft and sticky.
For the mashed potato, season and bake the potatoes in the oven until golden. Scoop out the centre and push it through a potato ricer. Add the melted butter, season and mash until soft.
Blanch the frozen peas in a pot of boiling water until they rise.
Lastly, just plate up and enjoy!
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