Apr 12, 2021
Mushroom & Chestnut Agnolotti with Burnt Onion Consommé
Ingredients
Chestnut Purée
100 g chestnuts, roasted and peeled
50 g unsalted butter, 25g extra for purée
1 eschalot, finely sliced
75 ml milk
250 g chicken stock or vegetable stock
Mushroom Duxelles
200 g button mushrooms
20 g butter
1 eschalot, finely diced
2 thyme sprigs
Salt and pepper
Pasta Filling
Chestnut purée
Mushroom duxelles
Salt
Pasta Dough
100 g Tipo 00 flour
25 g fine semolina
110 g egg yolk
5 ml olive oil
Salt
Burnt Onion Consommé
1 brown onion
300 ml chicken or vegetable stock
80 g egg whites
35 g button mushrooms
40 g chicken thigh fillet
5 g beetroot slices
1 sprig of thyme
1 garlic glove
Salt
Garnish
Pea shoots
Raw button mushroom slices
Olive oil
Pepper
Directions
For the Chestnut Purée
Place butter in a pot and melt over medium heat. Meanwhile, roughly slice chestnuts and place into the butter with eschalots. Cook for 45 seconds until eschalots are sautéed, then add in milk and stock.
Bring to a simmer and allow to cook until the chestnuts are tender, and liquid reduced by half.
Transfer to a blender and blend until smooth with the remaining extra butter. If mixture is too thick, add a splash of stock to loosen the mixture. Strain and set aside in the fridge.
For the Mushroom Duxelles
Place button mushrooms in a food processor or blender and pulse until roughly chopped.
Melt butter in a saucepan over medium heat and add in eschalots, thyme and mushrooms with salt and pepper. Continue to cook until water from mushrooms is removed as much as possible and duxelle begins to brown.
For the Pasta Filling
Combine a 1:1 ratio of chestnut purée and duxelle in a small bowl and mix together until well combined, season with salt to taste. Then transfer to a piping bag.
For the Pasta Dough
Place all ingredients together in a stand mixer bowl with a dough hook and turn on medium speed until a dough is formed. If the mixture is too wet add extra flour.
Remove from the mixer and continue to knead the dough onto a clean smooth surface until the dough is shiny.
Roll to a ball and wrap in plastic and set aside in the fridge for at least 30 minutes.
Once rested, roll the pasta dough to number 7 on your pasta machine and trim as needed.
Lay the pasta sheet onto a lightly floured surface and pipe small dollops of the mushroom chestnut filling along the pasta sheet with 2.5cm gap in between.
Lightly brush the pasta sheet in front of the filling with water and roll the pasta over the filling to seal where it was brushed.
Pinch the pasta between the filling and the 2.5cm gap.
Trim the sheet of pasta with a fluted cutter 0.5cm away from the filling and then trim in between the gaps where pasta was pinched
Lay out the agnolotti onto a tray and set aside in the fridge until needed.
For the Burnt Onion Consommé
Cut onion into quarters and place the cut side onto a frying pan and cook until charred on all sides.
Meanwhile blend egg whites with mushroom, chicken thigh fillet, beetroot slices, thyme and garlic to create a raft slurry.
Once onions are charred and cooked through, remove from the heat add in chicken stock and allow to simmer.
Transfer to a small pot and whisk in the raft and return to the heat over low-medium, stirring occasionally and scraping the bottom of the pot to avoid the raft from burning
Allow the mixture to simmer until the raft coagulates and collects all the impurities and stock becomes clear.
Strain the consommé and season with salt.
To serve
Have a pot of salted boiling water ready and boil the agnolotti for 45-60 seconds, once cooked, remove pasta from the water and place into a bowl.
Garnish with slices of raw button mushrooms and pea shoots with cracked pepper. Pour in the consommé and drizzle some olive oil. Serve immediately.
Recipe by Reynold Poernomo
Dec 9, 2020
Breakfast Pizza
Ingredients
100 g Portobello mushrooms
100 g Swiss Brown mushrooms
100 g cup mushrooms
1 bunch green kale
1 garlic clove
Salt and pepper
100 g butter
1 bunch parsley – fine chopped
1 bunch chives – fine chopped
200 g fresh goats cheese
1 lemon
Chilli oil (optional)
Pizza Dough
750 g Tipo 00 flour
250 g wholemeal flour
10 g dry yeast
600 ml warm water
25 g salt
75 ml full cream milk
100 ml extra virgin olive oil
Pinch of sugar
Directions
TIP: Make the dough the night before or buy a pre-made pizza base
For the Pizza Dough
Warm the milk and half the water to blood temp and add the yeast with a pinch of sugar. Leave in a warm place for 10mins to pre-ferment (activate the yeast).
In a kitchen aid with dough hook, add the flours and salt and mix.
Slowly pour in wet ingredients to incorporate.
Mix on medium speed for 5–7mins until the dough is soft and stretchy.
Place in a large bowl and prove in a warm place for 1 hour until ¾ doubled in size.
Place on a floured bench and split dough in 3 or 4, depending on the size you want your pizzas!
Shape dough into nice rounds using your palms in a circular motion to get the top skintight.
Place on a floured tray, flour the top of the doughs and cover with plastic wrap and prove in the fridge overnight.
For the mushroom kale mix
Destem the green kale and roughly chop.
Slice the mushrooms stems and all and keep separate.
In a hot pan add some oil and sauté the kale until partially cooked. Reserve in a mixing bowl big enough to add in the mushrooms and kale.
Heat some oil in the same pan and add all the Portobello mushrooms. Get some colour on one side and add some chopped garlic and knobs of butter. Once the butter starts to melt and bubble, add salt, toss the pan and leave for 30sec then add to kale. Repeat for the other mushrooms.
For the pizza/pizzettas
Prove your dough for 1 hour before making the pizzettas.
Preheat your pizza oven to 400°C, or your fan forced oven to 200°C, with a heavy steel tray placed upside down. (Or a pizza stone if you have)
Dust your bench with flour, press pizzettas out leaving a 1cm edge around the dough.
Top with the mushroom kale mix.
Have your pizzettas ready to go into the oven; and lastly crack an egg in the middle and cook pizzettas for 2–3 mins.
Sprinkle with chopped herbs, squeeze of lemon, crumbled goats cheese and a drizzle of chili oil.
Recipe by Julian Cincotta
Nov 20, 2020
Butter’s Fried Aussie Mushroom and XO Noodles Feat. Kowloon Chilli Co.
Ingredients
650 g fresh Japanese tsukemen noodle, but any good quality thick Japanese/Chinese style noodle can be substituted – just make sure it has a good bite
4 free range farm fresh eggs
4 flat Australian Mushrooms cleaned and cut in half
Pickle Liquid
100 ml rice wine vinegar
100 g caster sugar
For the Trim
½ bunch green shallots
200 g crispy shallots/onion can be found at most supermarkets or Asian grocery stores
200 g daikon
1 bunch Chinese broccoli
100 ml good quality soy sauce
Kowloon Fragrant Chilli Oil
Kowloon XO Sauce
Salt
Pepper
Extra virgin olive oil
For the Fried Mushrooms Spice Mix
500 g plain flour
Spices:
Cayenne
Sweet paprika
Coriander
Ground pepper
Cumin
White salt
Directions
For the Fried Mushrooms Spice Mix
You can add more or less for your own desired spice mix – want it spicy, add more cayenne; want a more mellow kick, add more sweet paprika.
Mix ingredients together in a mixing bowl and dust the mushrooms, leaving them in the flour till needed.
For the Daikon Pickle
Boil the rice wine vinegar and sugar together.
Slice daikon thin on a mandolin and julienne.
Once sugar is dissolved pour over the radish and cool down in the fridge.
(Can be done a day or week ahead, just make sure it’s cold when you put with the noodles. Make
as much or as little as you like as pickles make a great addition to many meals).
For the Chinese Broccoli
Prepare the broccoli by cutting in half and washing the stems and leaves. Any thick stems cut lengthways in half.
Have a large pot of boiling water on the stove and blanch the stems for two minutes, and leaves for one minute. Strain and drain out excess water and reserve to top the noodles with.
For the Son-in-law Eggs
Boil a saucepan of water for the eggs. Place eggs gently into boiling water and cook for 6 mins (9 mins if you like harder yolks).
When ready, run under cold water to cool down or ice them. Peel the eggs and reserve.
To Serve
Have a large pot of water on and a noodle basket ready for the noodles. Have a medium saucepan of vegetable oil at 180°C to fry the Aussie mushrooms and eggs.
In a large mixing bowl add the green shallots, prepared Chinese broccoli, pickled daikon, some ¼ crispy shallot, 200mL soy and 3 tablespoons fragrant chilli oil. Mix well and pull out the Chinese broccoli for plating.
In the hot oil, fry the peeled whole boiled eggs for 2 mins and put on a chopping board and cut in half.
Take the floured mushrooms and dip them into some water and then back into the flour (this creates the crispy coating) and now into the fryer. Fry for 2–3 mins. Using a slotted spoon, take out the mushrooms to drain on some paper towels. Sprinkle with salt.
Cook noodles as per direction on the packet. Shake in the noodle basket and add to the mixing bowl with the dressing and shallots. Toss around so it’s all coated.
Place in a serving bowl and sprinkle with remaining crispy shallots. Add the dressed Chinese broccoli and the gooey egg. Spoon some XO sauce on the egg and a little around the noodles. Add your crispy fried flat mushrooms and boom.
Recipe by Julian Cincotta
Nov 20, 2020
Mushrooms, Oomite and Burnt Butter Mother Crumpet
Ingredients
Mushroom mix
4 portobello mushrooms (sliced)
8 Swiss brown mushrooms (sliced)
2 small cloves garlic (peeled and sliced)
2 sprigs thyme
1 glug light olive oil
Burnt Oomite butter
2 tsp Oomite
2 tbsp warm water
3 tbsp butter
Squeeze of lemon
Salad
2 handfuls picked mint, parsley, chervil
A little shaved pear and pecorino
Squeeze of lemon plus a little zest
1 small golden shallot (peeled and sliced into rounds)
To serve
Salt and pepper
1 Mother Crumpet (see ingredients below) or sourdough bread
Mother Crumpet
175 g sourdough starter (around 70% hydration)
200 g bread flour
200 ml milk
100 ml filtered water
Pinch of salt
Pinch of sugar
Splash of apple cider vinegar
½ tsp bicarb
Directions
For the Mushrooms, Oomite and Burnt Butter
For the salad, mix the herbs, pear, and grated pecorino in a little bowl. Season with salt, pepper, olive oil and a little lemon juice just before serving.
Cook the garlic in the olive oil until light golden in colour, then remove from pan and set aside.
In the same pan, sauté the sliced mushrooms, season with salt and pepper and remove once they turn golden colour.
Mix the Oomite into the warm water. Add the butter and thyme to the pan, cook to a nutty brown then add the Oomite and lemon juice.
Spoon the mushrooms on top of your Mother Crumpet or a slice of toasted sourdough.
Spoon over the Oomite burnt butter.
Top with the shaved pear, pecorino, herb salad.
For the Mother Crumpet
Warm the milk and water till tepid. Pour over the sourdough starter, mix in with hand, add flour, mix till flour is incorporated. Cover with a cloth and leave on the bench till morning. 6–8 hours does the trick; any longer, keep in the fridge.
In the morning…fold in salt, sugar, bicarb + vinegar and leave for 15 mins
Melt some ghee in a large fry pan on medium heat, and put in Mother Crumpet dough. Cook mostly on one side, for about 5–8 minutes. Finish on the other side for a minute or two.
Recipe by Darren Robertson for Australian Mushrooms
Nov 20, 2020
Spicy Fried ‘Shroom Burger
Ingredients
6 flat Australian Mushrooms
100 g table salt
½ bunch of thyme
6 garlic cloves
1L vegetable oil
50 g chilli powder
100 g garlic powder
100 g onion powder
100 g black pepper powder
600 ml buttermilk
30 g table salt
250 g self-raising flour
25 g table salt
10 g fresh cracked black pepper
6 soft white milk buns
American cheese
Hot sauce (of your choice)
Whole egg mayonnaise
Dill pickles, sliced 2cm thick
Directions
For the Mushroom Pattie
Place mushrooms with their stalks pointing up, and gently remove. Set stalks aside for Shroom Salt.
Generously season with Shroom Salt (or regular salt) and add 2 tbsp of garlic and thyme oil to the inside of the mushrooms.
Cover with aluminium foil, ensuring to create a seal within which the steam can cook the mushrooms.
Place into a preheated oven at 150°C for 30 minutes.
Remove, cool and place in buttermilk marinade until ready to cook burgers.
Reserve the cooking liquid to replace the Worcestershire for the World’s Best Bloody Mary
Mushroom Salt (for those who have pre-prepared)
Pop mushroom stalks in the oven at 80 degrees until dried and combine with table salt in a food processor.
Garlic and Thyme Oil
Strip thyme leaves off the stalk, and blitz with garlic cloves and vegetable oil in a food processor.
Buttermilk Marinade
Combine buttermilk and salt and reserve for drowning the Shrooms
Seasoned Flour
Combine self-raising flour with salt and fresh cracked black pepper.
Hot Sauce Mayo
Combine mayonnaise and hot sauce to taste.
TO ASSEMBLE
Preheat the remaining vegetable oil in a saucepan to 17°C, ensuring that the oil does not exceed ⅓ of the pot.
Toast the buns until golden and place the toasted sides up.
Place hot sauce mayo on top and bottom of the buns.
Place pickles, then American cheese on the bottom bun.
Remove the mushrooms from the buttermilk and dredge in the seasoned flour until well coated.
Deep fry until golden brown.
Remove and season generously with Shroom Salt and seasoning.
Place the Fried Shroom atop the cheese, nestle the top bun atop.
Recipe by Jake Smyth & Kenny Graham
Recent Comments