Aug 1, 2023
Baked mushrooms serve as the perfect topping to add to your pasta dish.
Ingredients
1 ½ cups button mushrooms, sliced
1 ½ cups cherry tomatoes
150 g block of feta cheese, crumbled
1 whole garlic clove
3 tbsp olive oil
1 tbsp dried Italian herbs
1 ½ cups spiral pasta
2 cups baby spinach
Directions
Preheat the oven to 180°C. Place mushrooms, cherry tomatoes, feta and garlic in a medium-sized baking dish. Drizzle with olive oil and herbs. Bake for 30–40 minutes.
While baking, cook pasta until al dente.
Remove the mushroom bake from the oven, add cooked pasta and the baby spinach leaves and stir through. Serve and enjoy!
Jul 24, 2023
This mushroom and caramelised onion pizza is sure to be a hit in your household. Delicious and nutritious, mushies make a perfect pizza topping.
Ingredients
1 cup sliced cup mushrooms
1 tbsp extra virgin olive oil
1 medium red onion, thinly sliced
450 g pizza dough
½ cup tomato pizza base
½ cup mozzarella cheese, thinly sliced
¼ cup parmesan cheese, grated
⅓ cup artichoke hearts, sliced
⅓ cup roasted capsicum strips
Small handful of fresh basil leaves
Directions
Preheat the oven to 200°C.
Heat oil on a pan and caramelise the onion. Add mushrooms and cook.
Spread tomato sauce over pizza base. Top with mozzarella, parmesan, onion, artichoke, capsicum, mushrooms and half of the basil leaves. Bake for 10–13 minutes, or until the crust is browned and toppings are cooked.
Remove the pizza from the oven, top with remaining fresh basil leaves. Slice and enjoy!
Jul 3, 2023
Treat yourself and the family to a slice or two of this mushroom quiche
Ingredients
400 g Swiss brown mushrooms
2 tbsp olive oil
4 cloves of garlic, crushed
120 g (3 cups) baby spinach leaves
½ cup cream
6 eggs
1 tbsp Dijon mustard
1 brown onion, diced
50 g goat’s cheese, crumbled
⅔ cup grated parmesan
2 sprigs thyme
2 sheets of puff pastry
½ tsp salt and pepper
Directions
In a large frying pan, add olive oil. Over medium-high heat, add the mushrooms and cook for around 5 minutes, stirring occasionally, or until browned and tender. Add the brown onion and garlic and cook for a further 5 minutes or until transparent.
Turn off heat and stir in baby spinach.
In a bowl, whisk eggs, cream, mustard, parmesan and thyme and season with salt and pepper. Fold the cooked mushroom, garlic and spinach into the wet mixture.
In an oiled pie/tart dish, line with puff pastry, and press into corners/edges of the dish, ensuring you cover the entire surface and edges. Press a fork into the puff pastry multiple times, and then add your combined mushroom mixture. Once the quiche is filled, spoon the goat’s cheese into the mixture and place in the oven for 30 minutes.
Jul 3, 2023
This is a healthy, nourishing and meat-free meal that can be enjoyed as a breakfast, lunch or dinner option
Ingredients
200 g button mushrooms
150 g (or 2 portobello mushrooms)
1 cube (2cm) butter
1 tbsp olive oil
1 heaped tsp of crushed garlic (or 2 cloves fresh OR garlic dip also works perfectly in this dish)
400 g can lentils, drained and rinsed
225 g (packet) of halloumi
½ cup parsley, chopped
2 handfuls of baby spinach
salt and pepper
Directions
Prepare all your ingredients: Quarter the button mushrooms and slice the portobello mushrooms. Cube the halloumi and chop the fresh parsley.
In a pan over medium-high heat, heat the butter and oil and add the mushrooms. Fry mushrooms for about 5 or so minutes until golden brown. Add the garlic and fry for a further minute or so before moving all the mushrooms and garlic to the bottom edges of the pan.
Add the halloumi to the centre of the pan, and fry until golden on both sides.
Combine the mushrooms and halloumi and add the lentils and parsley to the pan.
Season with salt and pepper, remove from the heat, and add baby spinach and stir to wilt.
Serve on crusty sourdough.
Jun 6, 2023
This recipe is rich and hearty to warm you up in the colder months.
Ingredients
200 g white button mushrooms
375 g Portobello mushroom
2 carrots
2 red onions (can use brown)
4 cloves of garlic (or 1 tbsp crushed garlic)
2 tbsp olive oil
30 g miso paste
2 ½ cups vegetable broth, divided
¼ cup parsley, chopped
2 sprigs rosemary
2 sprigs thyme
2 tbsp tomato paste
1 tbsp plain flour
1 tbsp red wine vinegar
½ cup red wine
1 can of tomatoes
350 g fresh pasta
fresh herbs as garnish (basil, parsley)
Parmesan to serve
Directions
Prepare all ingredients: dice onions, carrots, and garlic if using fresh garlic, white button mushrooms, and slice the portobello mushrooms.
Heat Dutch oven over medium to high heat, add olive oil and sauté onions and carrots for around 5 minutes. Add garlic, cooking for a further 2–3 minutes.
Add the mushrooms to the pot with ¼ cup of the vegetable broth. Stir well and let the mushrooms wilt for about 10 minutes.
In a small bowl, mix the flour with 2 tbsp vegetable stock. Add flour mix and tomato paste to the Dutch oven and combine well.
Then add the red wine, canned tomatoes, remaining vegetable stock (2 cups), red wine vinegar and salt. Stir well, reduce to a simmer and add the herbs and miso.
Simmer with the lid on for 20 minutes, stirring 4 or 5 times. Remove the lid and simmer for a further 15 minutes.
Wash your fresh pasta with cold water and then add it into the ragu and continue to cook and stir for 3–4 minutes until your ragu is done.
Serve with some fresh herbs and parmesan.
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