Oct 14, 2024
This quick and easy creamy bacon and mushroom pasta recipe is perfect for weeknight dinners. Ready in 60 minutes!
Ingredients
500 g fusilli pasta
200 g streaky bacon, chopped
200 g White mushrooms (mix of small & large)
2 cloves garlic, chopped
½ cup white wine (optional)
300 ml thickened cream
1 handful of parsley, finely chopped
½ cup grated parmesan, plus extra to serve
Salt & pepper
Directions
Bring a large pot of water to a boil. Add a good pinch of salt.
Add chopped bacon to a pan (no need to add oil). Put on medium heat and allow to sizzle away for 1-2 minutes. Once the fat starts to melt, add the mushrooms and toss to coat. Now add the garlic and season with a small pinch of salt and lots of pepper. Add the wine (if using, and bring to the boil). Now, add the cream and cook for 1-2 minutes until it just starts to thicken. Then turn the heat off.
Add pasta to boiling water and cook.
Turn the heat back on to the pan and add the cooked pasta to the sauce. Add the parsley and parmesan and toss or stir until each piece of pasta is coated in sauce. Serve and garnish with extra pepper and cheese if you want.
Apr 12, 2023
Braised Mushrooms is the dish you didn’t know you needed as the weather starts to cool down.
Ingredients
800 g mixed Australian Mushrooms – Portobello, Swiss brown, flats and buttons
3 tbsp unsalted butter
3 tbsp olive oil
1 medium shallot, diced
2 carrots, peeled & sliced
3 cloves garlic, finely chopped
350 g small mini onions or French shallots, or a combination of both, peeled
Plain Flour
1 cup red wine
½ cup tomato puree
1 ½ cups beef stock
1 tbsp Worcestershire sauce
Fresh thyme
Fresh bay leaves
1 tbsp cornflour
Salt & pepper to taste
To Serve
Mashed potato
Fresh parsley
Directions
Chop the Portobello & Flat mushrooms into thick slices, and quarter or halve the Swiss browns & buttons, leaving small ones whole.
Heat 1 tbsp of the butter with 1 tbsp of olive oil in a dutch oven (or heavy ovenproof saucepan with a lid) over a medium heat. Fry the mushrooms in two batches, until coloured but still firm, about 5 minutes. Add another tablespoon of butter & oil between each batch. Then tip the mushrooms into a bowl, season with salt & pepper and set aside.
Heat the remaining butter, then add the whole onions and/or shallots – halve the larger ones if needed to have a consistency in size – along with the diced shallots & carrots. Fry for 10 minutes, stirring often over medium heat. Now add the garlic, thyme & bay leaves, and fry for a further 2 minutes until fragrant.
Add the wine and reduce by a third. Now add the stock, tomato puree, and Worcestershire sauce. Mix the cornflour with 1 tbsp of water, then mix into the stew. Simmer for 30 minutes.
Add the mushrooms back in the pot and cook for a further 3 minutes, or until mushrooms are heated through.
Serve with mashed potato and parsley.
Mar 14, 2023
With a combination of flavours so delicious, your mouth will be watering for more.
Ingredients
600 g cap mushrooms
1 tsp paprika
1 tsp cumin
1 tsp turmeric
½ tsp all spice
2 tbsp olive oil
juice of a lemon
2 Lebanese breads
½ cup hummus
1 Lebanese cucumber, ribboned
100 g cherry tomatoes, halved
red onion, thinly sliced
Serve:
Garnish with mint leaves, dukkah (optional) and lemon wedges.
Directions
In a large bowl, coat the mushrooms with all the spices, oil and lemon juice. Cover and marinate in the refrigerator for 1 hour or overnight.
Preheat the oven to 200°C or heat up a barbecue.
Soak wooden skewers in a shallow pan of water for a few minutes or use metal skewers. Thread mushrooms firmly onto skewers.
Cook for 10 mins, turning occasionally.
To serve, spread hummus on Lebanese bread and top with mushroom and onion, cucumber, tomato, mint and dukkah. Roll up and serve.
Oct 14, 2021
Mushroom pasta with roasted garlic
Ingredients
600 g mixed mushrooms (Portobello, Swiss Brown and Button Mushrooms)
1 whole garlic bulb
180 g pappardelle pasta
70 g baby spinach
⅓ cup white wine (or vegetable stock)
35 g Parmigiano Reggiano cheese (Parmesan cheese)
6 sprigs of fresh thyme
2 tbsp olive oil
salt & pepper
chilli flakes
Directions
Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes
Wipe down all the mushrooms and chop them into roughly the same sizes
Sauté in olive oil, once browned, season with salt and pepper and thyme leaves
Add the white wine (or vegetable stock) and allow it to reduce slightly
Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through
Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
Apr 21, 2021
Braised Mixed Mushrooms with Potato Purée
Ingredients
Vegetable Jus
100 g mixed mushrooms (cups, flats and swiss brown)
15 g beetroot
85 g cauliflower
2 celery stalks
1 carrot
2 brown onions
50 g eggplant
50 g celeriac
1 garlic bulb, halved
2 tbsp tomato paste
5cm sheet of kombu (optional)
2 tbsp olive oil
2 thyme sprigs
6 black peppercorns
500 ml water or vegetable stock
20 g brown sugar
10 ml balsamic vinegar
¼ tsp xanthan gum or corn flour
Braised Mushrooms
200 g large-sized mixed mushrooms (cups, flats, swiss brown)
30 g butter
1 garlic clove, roughly chopped
1 thyme sprig
100 ml red wine
250 ml vegetable stock
50 ml vegetable jus
Potato Purée
200 g kipfler potatoes, boiled and peeled
250 ml cream
50 g butter, browned
30 g parmesan cheese, grated
Garnish
Fresh parsley, finely chopped
Pickled onions
Directions
For the Vegetable Jus
Preheat the oven to 180C.
Finely slice all the vegetables and place together in a bowl. Add a drizzle of oil with the tomato paste and toss with hands to coat the vegetables evenly.
Transfer to a baking tray and roast for 30-40 minutes until vegetables are caramelised.
Once vegetables are caramelised, remove from the oven and add in water (or vegetable stock) and scrape the tray to remove any bits that are stuck.
Transfer to a pot and add in kombu, thyme and peppercorns then simmer on low heat for 25-30minutes.
Strain the liquid through a fine strainer, season with salt and balsamic vinegar as needed.
Once strained, blend in xanthan gum until mixture is glossy and lightly thickened.
For the Braised Mushrooms
Cut mixed mushrooms to thick 3cm slices and then place butter in a large frying pan with the mushrooms. Cook until mushrooms are golden brown on both sides.
Add in the garlic and toss in the pan until fragrant, then add in thyme and red wine. Cook out the red wine until it has almost evaporated.
Deglaze with stock and continue to cook further until stock is almost evaporated.
Turn off the heat and add in vegetable jus, toss in the pan until mushrooms are coated with the jus.
For the Potato Purée
Brown butter (Place unsalted butter in a pot and cook over low heat until butter has caramelised and browns, cool and strain).
Place cream in a pot and reduce by one third over low heat then in a blender put all the ingredients in and blend until smooth. Season with salt.
To serve
In a bowl place a large spoonful of potato purée in the middle and then the braised mushrooms next to it, season with salt and chopped parsley.
Garnish with pickled onions. Serve immediately.
Recipe by Reynold Poernomo
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