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.
May 31, 2023
Mushroom Carbonara is a family favourite that’s sure to satisfy every palate.
Ingredients
200 g Swiss brown mushrooms
200 g portobello mushrooms
1 brown onion
6 cloves of garlic
350 g fresh spaghetti
1 ½ cups parmesan
1 egg + 4 egg yolks (at room temperature)
1 cup chopped parsley
2 tbsp olive oil
salt and pepper
Directions
Start by washing/cleaning and slicing your mushrooms. Finely slice the onion, and roughly chop the garlic.
In a saucepan over medium-high heat, add olive oil and mushrooms, and toss/stir every few minutes, and cook for around 15 minutes until golden brown. They will sweat before they begin to brown. Once brown, add the onion and garlic, stirring often until softened about a minute or 2 and season with salt and pepper.
In the meantime, add boiling water and salt to a pot, and pop in the fresh spaghetti for about 2 minutes (just short of packet instructions). Once pasta is almost done, and before straining, remove a cup of the pasta water and set aside.
In a bowl, add the egg, separated egg yolks, parmesan and parsley, and season with salt and pepper. Set aside.
Add the cooked pasta to the mushroom mixture, adding small amounts of the pasta water at a time, to let the flavours absorb for around 2 or so minutes. Remove from heat and allow to cool for a minute or so otherwise the eggs will scramble if too hot.
Add in the mixed eggs, parmesan and parsley. Stir until creamy and eggs are cooked through.
Garnish with parmesan and pepper.
May 31, 2023
Our Mushroom, Leek and Chicken Pie is hearty, nourishing and sure to warm you up on these colder, wintry nights.
Ingredients
400 g cup mushrooms, sliced
1 large brown onion, roughly diced
2 garlic cloves, minced
¼ bunch parsley
1 kg chicken thighs, roughly chopped
550 ml full cream milk, plus extra for brushing over pastry
1 ½ tsp whole-grain mustard
1 chicken stock cube
2 tbsp fresh tarragon leaves, roughly chopped
3 sprigs of fresh thyme leaves
80 g plain flour
1 large leek, thinly sliced
2 knobs of butter
½ cup frozen peas
200 ml creme fraiche
1 sheet frozen puff pastry, defrosted
cracked black pepper
olive oil for cooking
Directions
Preheat a fan-forced oven to 200°C.
Sauté the diced onion and minced garlic with a good dash of olive oil in a large deep pan on medium heat. Once the onions start to become translucent, add in the parsley stalks finely chopped (set aside the parsley leaves), and sauté for a further 5 minutes. Remove from the pan and set aside.
Add another good drizzle of olive oil to the same pan, turn up the heat to high and sauté the chicken in 2 batches until the chicken is lightly browned.
Add the cooked onion/garlic mixture back into the pan, adding the milk, mustard, stock cube, tarragon, fresh thyme leaves and a good pinch of cracked pepper. Stir through, turn the heat down to medium and place a lid on slightly ajar. Allow the heat to come up to a low simmer then turn it down to low heat while it simmers for a further 15 minutes.
Drain off ½ cup of liquid into a cup, add the flour and stir to combine until all lumps are removed. Pour the mixture back into the main pan and stir through.
In a separate frypan sauté the leeks on medium heat with a knob of butter until they become translucent. Remove from the pan and set aside. Repeat the sauté process with the mushrooms and another knob of butter until they are also softened. Add both sautéed vegetables to the main pot along with the frozen peas, creme fraiche and parsley leaves and stir through.
Adjust the seasoning to your taste depending on the saltiness of the stock cube.
Spoon out the mixture into a large family-size pie dish, lay the pastry sheet over the top and lightly tuck it in around the sides. With the tip of a sharp knife, make two indents in the middle of the pastry.
Place in the back of the oven for 30–35 minutes or until the pastry is golden brown and puffed up.
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