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!
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.
Recent Comments