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!
Sep 8, 2023
This lasagne is not only easy to make but it is filled with three different kinds of mushrooms – perfect for those who can’t get enough of the mighty mushie!
Ingredients
Mushroom sauce
500 g portobello mushrooms
500 g Swiss brown mushrooms
500 g button mushrooms
1 white onion
3 garlic cloves
1 carrot
3 celery sticks
2 tbsp olive oil
3 cups vegetable stock
⅓ cup dried porcini mushrooms
1 tbsp sea salt
1 tbsp cracked black pepper
1 tsp dried chilli flakes
1 tbsp tomato paste
1 tbsp brown sugar
1 tin (400g) of chopped tomatoes
1 cup red wine
Bundle of herbs, 3–4 sprigs of thyme and of rosemary, tied together
3 bay leaves
Béchamel sauce
2 tbsp butter
2 tbsp flour
2 cups milk
¼ cup dried porcini mushrooms
1 tsp white pepper
1 cup parmesan, grated
Other ingredients
1 packet of lasagne pasta sheets
750 g of cheddar, grated
1 ball of mozzarella, torn
To serve
1 white button mushroom, raw, sliced
Drizzle of olive oil
Directions
For the Mushroom sauce:
First place the dried porcini mushrooms in the vegetable stock on the stove to simmer.
Next in a blender, blitz the onion, garlic, carrots & celery until it’s a chunky paste. Place into a big pot with a dash of olive oil. Sauté for 1–2 mins.
Prep the fresh mushrooms. Roughly chop the portobello mushrooms; and blending the Swiss browns and buttons. Add all into the big pot and cook until mushrooms have reduced by half in size.
Then add in the salt, pepper, chilli flakes, tomato paste, brown sugar and the tin of tomatoes. Stir & cook until golden then pour in the red wine. Cook for a further 5 mins.
Next pour in the stock along with the bundle of herbs and bay leaves. Cook with the lid on for 20–25 mins or until the sauce has thickened.
For the Béchamel:
Melt the butter in a pot. Once melted add in the flour and whisk until golden and bubbly. Then, still whisking to ensure there are no lumps, slowly pour in half the milk. Add in the remaining milk, along with the dried porcini & white pepper. Cook on low heat, stirring continuously until it starts to thicken. Turn off heat and add the parmesan. Stir to combine.
Building the lasagne:
Now layer the lasagne – mushroom sauce at the bottom; next sheets of pasta; then Béchamel sauce on top with some cheese. Repeat layering until no sauce remains.
Cook in a 180°C oven for 40 mins until the top is golden and bubbly.
Aug 4, 2023
Our mushroom ragu pasta bake is filled with rich and savory goodness, but with a mushroomy twist.
Ingredients
400 g mix of Swiss Brown, cups, portobellos and or flat mushrooms, finely diced
150 g small Swiss Brown mushrooms, sliced in half
1 brown onion, diced
3 cloves garlic, minced
½ carrot, finely diced
½ red capsicum, diced
3 tbsp tomato paste
400 g can diced tomatoes
½ cup good quality vegetable stock
2 tsp dried oregano
2 sprigs fresh thyme
1 tsp chilli flakes, optional
Sea salt
Fresh cracked pepper
500 g large shell pasta, pre-cooked to the packet’s instructions
⅓ cup parmesan cheese, finely grated
Olive oil for cooking
To serve:
1 tbsp parsley, chopped
Extra parmesan cheese
Directions
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the diced and halved mushrooms until they soften. Remove from the pan and set aside.
Add another drizzle of olive oil to the same pan, add the diced onion and garlic. Once they become translucent, add in the carrot and capsicum, sauté for a further 5 minutes or until they soften.
Add the tomato paste and stir through for a few minutes, follow by adding the sautéed mushrooms back in, along with the can of diced tomatoes, vegetable stock, oregano, thyme, chilli flakes and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 20 minutes so the flavours develop, and the sauce thickens. If the sauce becomes too thick add in a splash of water or extra stock.
Preheat the oven to 180C.
While the ragu is cooking, cook the shell pasta as per the packet instructions to al dente and drain.
Add the drained cooked shell pasta to a large deep ovenproof baking dish, spoon over the ragu and gently stir through.
Sprinkle the parmesan cheese over the top and bake in the oven for 12–15 minutes or until the cheese is lightly golden.
Serve with extra parmesan cheese and parsley sprinkled over the top.
Aug 4, 2023
Our Stuffed portobello mushrooms in a creamy sauce are next level flavoursome and the perfect dish for when you’re feeling like something creamy that the whole family will love.
Ingredients
Stuffed mushrooms:
4 Portobello mushrooms, stalks removed
1 cup fresh ricotta
1 cup baby spinach, roughly chopped
1 tsp dried oregano
¼ cup parmesan cheese plus 1 tbsp extra
Sauce:
200 g Swiss Brown mushrooms, sliced
1 small brown onion, diced
3 garlic cloves, minced
1 red capsicum, diced
¼ cup semi sun-dried tomatoes, roughly chopped
1 –2 tsp dried oregano
1 ½ tsp sweet smoked paprika
60 ml white wine
200 ml good quality vegetable stock
100 ml thickened cream
Olive oil for cooking
Salt and black pepper to taste
To serve:
1 –2 tbsp chopped parsley
Crusty toasted bread
Directions
Combine in a bowl the ricotta, spinach, dried oregano and parmesan cheese. Mix well to combine. Stuff the Portobello mushrooms with the mixture and place under a grill for 8–10 minutes or until the parmesan cheese is golden.
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the diced onions and garlic. Once they become translucent add the red capsicum and the sliced Swiss Brown mushrooms. Sauté for 5 minutes or until they soften.
Add in the semi sun-dried tomatoes, oregano, paprika and white wine. Stir through until the wine has come to a simmer. Follow by adding the vegetable stock and allow to come up to a simmer, then turn the heat down to low and simmer for 15 minutes.
Check the sauce for seasoning and add in fresh cracked pepper. Stir in the cream, place the stuffed mushrooms in and put the lid on. Allow to simmer for a further 10 minutes.
Once the sauce has thickened and is rich in taste, it’s ready to serve.
Add a sprinkle of chopped parsley over the top and serve with crusty toasted bread on the side.
Recent Comments