Mushroom & sweet potato frittata squares
Ingredients
Directions
Shichimi-Dusted Swiss Brown Mushrooms with Goma-Ae Spinach
Shichimi-Dusted Swiss Brown Mushrooms with Goma-Ae Spinach
Ingredients
500g English spinach leaves (about 2 big bunches)
¼ cup toasted sesame seeds
2 tsp caster sugar
2 tbs salt reduced soy sauce
2 tsp sesame oil
12 large Swiss Brown mushrooms
2 tbs peanut oil
1 tsp salt
1 tbs Japanese shichimi powder*
*Japanese shichimi powder is a red pepper, sesame and spice mixture available asian grocers stores.
Directions
Blanch spinach leaves in a large saucepan of boiling water, then refresh in iced water. Squeeze well to remove excess water then chop finely. Set aside. Pound sesame seeds with sugar until pasty. Mix in soy sauce and sesame oil, then toss with spinach. Set aside.
Preheat a lightly greased barbecue grill on medium-high heat. Toss mushrooms in oil and sprinkle with salt. Arrange mushrooms on barbecue grill and cook for 3 minutes on each side, until just tender. Transfer to a board and cut into thick slices. Arrange spinach on serving plates, top with sliced mushrooms and sprinkle with shichimi powder and serve.
Chicken, Leek & Mushroom Pies
Chicken, Leek & Mushroom Pies
Ingredients
400g button, cup or flat mushrooms
1 tbs olive oil
1 leek, halved lengthways, washed, finely chopped
400g chicken mince
3 tsp fresh thyme
100g butter, chopped
1/2 cup plain flour
2 cups milk
1/2 cup finely grated parmesan
4 sheets frozen ready-rolled puff pastry, defrosted
Directions
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
Heat oil in a saucepan over medium heat. Add leek, cook for 3-4 minutes until softened. Add mushrooms, increase heat to high and cook for 5 minutes or until moisture has almost evaporated. Add mince and thyme, cook, breaking up mince with wooden spoon, until mince changes colour. Remove from heat.
Melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring for 2 minutes. Remove from heat, gradually add milk, whisking constantly to prevent lumps forming. Return to heat and bring to boil, whisking constantly. Add parmesan, chicken and mushroom mixture. Season and stir to combine. Set aside to cool.
Preheat oven to 220°C fan-forced. Lightly grease 4 x 2-cup capacity heatproof ramekins or bowls. Spoon chicken and mushroom mixture among bowls. Place a sheet of pastry over each ramekin, trim excess pastry. Cut a cross in the centre of each pie. Brush tops with water and season. Place pies onto a tray and bake for 25-30 minutes until pastry is puffed and golden. Serve.
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