Nov 20, 2020
Mushroom XO Mussels and Greens
Ingredients
1 kg mussels (washed)
100 g mixed sliced mushrooms (such as button, cup, and Swiss brown)
Charred greens
1 handful of greens; shallots, rainbow chard and kale work well
1 tbsp olive oil
Salt and pepper
Mushroom XO butter
1 clove garlic
1 shallot
1 knob ginger
1 tbsp dried shrimp
1 large red chili
100 g mixed chopped mushrooms (such as button, cup, and Swiss brown)
120 g butter
1 tbsp sesame oil
1 tsp honry
1 tbsp soy
To serve
2 limes
Handful coriander
Directions
Finely chop the garlic, shallot, ginger, dried shrimp, mushrooms and the chili. Save half of the chili for garnish.
Heat butter and sesame oil in a pan and then add in chopped mushroom mix. Stir fry for a couple of minutes.
Combine the garlic, shallot, and ginger and continue cooking till lightly golden.
Add honey, soy, and lime juice to butter. This can be made in advance stored in a jar in the fridge until needed.
Season the greens with a little of the butter and char grill then set aside.
In a big pot, heat a little light olive oil, add the sliced mushrooms and mussels, and a generous amount of XO butter. Give it a little stir and, once simmering on medium-high heat, pop a lid on. Once the mussels have opened (may take 5–8 minutes to steam), fold through the greens, season with fresh chili, lime juice and coriander. Serve immediately.
Recipe by Darren Robertson for Australian Mushrooms
Nov 20, 2020
Mushroom Sticky Date Pudding with Vanilla Ice Cream
Ingredients
Mushroom Sticky Date Pudding
175 g portobello mushrooms roughly chopped
100 g unsalted butter
120 g dark brown sugar
200 g Mejdool dates pitted
240 g boiling water
1 tsp bicarb soda
2 eggs
145 g self-raising flour
Pinch of salt
Butterscotch Caramel
125 g unsalted butter
100 g dark brown sugar
125 g thickened cream
Salt
Vanilla Ice Cream
3 egg yolks
80 g sugar
300 g milk
150 g thickened cream
10 g glucose
1 vanilla pod
Directions
For the Mushroom Sticky Date Pudding
Preheat the oven to 160C.
Place dates in a pot with bicarb and boiling water, cook over low heat until dates are softened.
Meanwhile melt butter in a pan then add mushrooms and cook for 8–10 minutes until mushrooms are softened. Then place the mushrooms (with all the excess butter) and dates
together in a blender and blend until smooth. Then add in the dark brown sugar followed by the flour and, lastly, eggs.
Blend until a batter is formed then pour into a 10cm cake ring lined with baking paper or lightly sprayed with oil.
Pour 250g of mix into each cake ring and bake for 30 minutes in the oven.
For the Butterscotch Caramel
Place the butter and sugar in a pot and stir gently over medium heat until sugars begin to liquify.
Whisk in thickened cream and bring to a boil, then simmer for 3–5 minutes while stirring. Once
thick enough to coat a spoon, season with salt and set aside.
For the Vanilla Ice Cream
Place milk, cream, glucose and vanilla together in a pot and bring to a simmer. Meanwhile whisk egg yolks and sugar until fluffy.
Whisk hot milk into the egg yolks and then return to the heat and bring to a temperature of 85C.
Strain the mixture and allow to cool down completely before churning.
To Serve
Remove mushroom date pudding from the cake ring while it’s still warm and cut in half for one portion.
Transfer onto a plate and scoop vanilla ice cream on top then finish with pouring warm butterscotch caramel over the dish.
Serve immediately.
Tip:Any off-cuts of the mushroom can be used to dry and blended into a powder to dust on top
of the dish.
Recipe by Reynold Poernomo
Nov 20, 2020
Cavatelli with Braised Mushrooms, Beans and Radicchio
Ingredients
¼ cup olive oil
1 medium brown onion, diced
300 g button mushrooms, thickly sliced
½ small fennel bulb, thinly sliced
4 cloves garlic, minced
½ head of radicchio, cut into large chunks
1 sprig of rosemary
1 bay leaf
½ cup white wine
1 can cannellini beans, drained
500 ml vegan chicken or veg stock
2 tbsp vegan butter
½ packet Cavatelli, cooked as per instructions.
Salt and pepper to season
Directions
Heat olive oil in a large pan over medium heat. Add the diced onions along with a big pinch of salt and cook for a few minutes or until they
begin to soften.
Throw in the sliced mushrooms and cook until they start to turn golden.
Add the fennel to the pan and cook for a few minutes before adding the garlic. Cook for a further minute. Season with salt and pepper.
Scatter the chopped radicchio into the pan and stir well to separate and coat then add the rosemary and bay leaf.
Pour in the white wine and reduce by half, then add in the drained beans. Stir to combine, then add the stock. Simmer over a medium-low heat until the liquid has reduced by half. To finish the sauce, add the butter and Parmesan and stir until melted and combined. Sprinkle over the parsley and stir through.
Add the cooked pasta into the pan over a low heat and toss well to coat. Check seasoning. Serve with extra Parmesan and a splash of extra virgin olive oil.
Recipe by Shannon Martinez
Nov 19, 2020
Swiss Brown Tiramisu
Ingredients
Swiss Brown Coffee Soaked Sponge
30 g espresso
75 g sugar
150 g water
½ tbsp Kahlua
150 g Swiss brown mushrooms
10 g unsalted butter
30 g dark chocolate
75 g sponge fingers
Tiramisu Mousse
5 egg yolks
75 g sugar
120 g espresso shot
1 gelatine leaf – titanium strength (optional)
500 g mascarpone cheese
100 g cream
30 g Kahlua
80 g sugar
1 egg white
Hazelnut Microwave Sponge
2 eggs
1 egg white
30 g plain flour
50 g hazelnut paste or nutella
60 g sugar
To Serve
Swiss brown mushroom
Dark cocoa powder
Mushroom powder (from dehydrating slices of mushrooms and blending)
Directions
For the Swiss Brown Coffee Soaked Sponge
Roughly chop the Swiss brown mushrooms and place in a cold pan with butter and cook over low heat. Remove as much water as possible from the mushrooms while gently cooking, then set aside to cool.
Combine espresso, sugar, water and Kahlua together in a saucepan to make coffee syrup and bring to a simmer. Set aside to cool down.
Combine sponge fingers and dark chocolate together in a processor and blend only until it is slightly crushed, then stir in the Swiss brown mushrooms.
Soak the crumble with the coffee syrup until it is damp. Then layer the bottom of the jar with the soaked sponge. Set aside in the fridge.
For the Tiramisu Mousse
Soften gelatine in cold water.
Whisk eggs and sugar together over a bain-marie until fluffy. Then add in espresso, whisk.
Whisk egg whites with sugar to a meringue and then fold into the sabayon.
Whisk cream and mascarpone together until medium peak. Fold in cream to the sabayon.
Transfer mixture into a piping bag and pipe into the jar on top of the soaked sponge.
For the Hazelnut Microwave Sponge
Blend all the ingredients together and strain into a siphon gun. Charge twice with cream chargers.
Poke holes in the bottom of a paper cup and siphon the sponge mixture half way.
Cook in the microwave for 45 seconds and rest upside down until cooled down.
Remove the stalks of the mushrooms and finely slice to make thin crescents. Place 3 pieces of hazelnut sponge on top of the mascarpone mousse and place 5 slices of mushrooms randomly. Then lightly dust with cocoa powder and mushroom powder.
Recipe by Reynold Poernomo
Nov 18, 2020
Rocker Mushroom Carbonara
Ingredients
1 glug olive oil
2 tbsp butter
350 g portobello mushrooms (sliced)
2 garlic cloves (minced)
2 shallots (peeled and diced)
400 g pasta – spaghetti is the most common pasta, but you can also use fettuccine, rigatoni, linguine, or bucatini
3 egg yolks
1 egg (yolk and white)
Handful of sage leaves
Handful chopped parsley
120 g parmesan
Directions
In a nonstick pan, fry the mushrooms for 7–8 mins in olive oil until they turn a rich, golden colour.
Add the butter and the sage and cook until crispy. Reduce the heat, add the shallots and garlic, and cook for another two minutes. Set aside.
Bring a pot of salted water to the boil and cook your pasta for 10–12 minutes. Drain your pasta around a minute shy of al dente. Keep a couple of cups of pasta water.
In a small bowl, whisk the egg and add a cup of the pasta water.
Add the pasta to the pan with the mushroom mix and combine. Remove from heat to cool slightly. Then add the egg mix, stir and add cheese. Apply a little heat to thicken and coat the pasta.
Garnish with the parsley, a little salt and plenty of pepper.
Recipe by Darren Robertson
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