Jan 30, 2018
Mediterranean Mushroom and Chorizo Skewers
Ingredients
3 tbs extra virgin olive oil
1 lemon, juiced
2 tsp smoked paprika
2 sp brown sugar
24 button mushrroms
3 chorizo sausages
1 red capsicum
1 yellow capsicum
Tossed salad and lemon wedges, to serve
Directions
Combine oil, lemon juice, paprika and sugar in a large bowl, season with salt and pepper and whisk until well combined. Add the mushrooms and stir to coat all the mushrooms.
Cover and refrigerate for 1 hour to marinate.
Cut each chorizo into 8 slices. Cut capsicums into pieces. Thread the chorizo, capsicum and mushrooms alternately onto 8 skewers.
Heat a lightly greased barbecue plate on medium-high. Barbecue the skewers, turning often, for 6-8 minutes or until mushrooms and chorizo are warmed through. Serve with salad and lemon wedges.
Dec 4, 2017
Lemon & Herb Mushroom Salad
Ingredients
Dressing
125 ml extra virgin olive oil
Juice of 1 lemon
2 red chillies, de-seeded and finely chopped
Salad
250 g button mushrooms
4 mini cucumbers
1 bunch flat leaf parsley, roughly chopped
Salt and pepper to season
Directions
Dressing
In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined.
Salad
Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat
Dec 4, 2017
Zoodle and Mushroom Salad
Ingredients
80ml (1/3 cup) extra virgin olive oil
2 tbsp white wine vinegar
1 tsp raw sugar
4 zucchini, trimmed
250g Button Mushrooms, halved
1 punnet cherry tomatoes, halved
1 cup basil leaves
1 tbsp drained capers in brine
½ cup Sicilian olives, bruised with a knife, pits removed (optional)
Salt and pepper, to season
Directions
Preheat the oven to 220°C. Whisk 2 tbsp of the oil with the vinegar, sugar, salt and pepper in a large bowl, whisking until the sugar dissolves.
Using a spiraliser or julienne peeler, cut the zucchini into noodles and add to the bowl, tossing well to combine. Set aside to soften.
Combine the mushrooms, cherry tomatoes and capers on a large oven tray lined with baking paper. Drizzle with the remaining oil, season with salt and pepper and toss well to combine. Roast in the oven for 15 minutes or until the mushrooms are cooked and the tomato skins have burst.
Remove from the oven and pour the mixture into the bowl with the zoodles, including any pan juices and toss well to combine. Mix in the olives if using, top with the basil and serve.
Aug 14, 2017
BBQ Mushroom Skewers with Rosemary Gremolata
Ingredients
2 large bunches rosemary
500g Button Mushrooms, cleaned, stems removed
1 garlic clove
2 tbsp olive oil
1 lemon, zest finely grated
10g butter
Salt and pepper, to season
Directions
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
Jul 11, 2017
Black Skin Roasted Mushroom Chicken
Ingredients
1 large chicken
20g unsalted butter, softened
400g Swiss Brown Mushrooms, quartered
3 sprigs thyme, leaves picked
1 tsp Spanish smoky paprika
2 Portobello Mushrooms
1 tbsp olive oil
2 fresh chorizo sausages, diced
4 medium Flat Mushrooms, chopped
4 spring onions, chopped
1 bunch baby beets, washed, halved (golden and purple)
1 bunch Dutch carrots, washed, trimmed (purple, yellow, orange)
1 bunch spring onions, trimmed
2 bulbs baby fennel, quartered
Directions
Preheat oven to 180°C (allow 30 minutes cooking per 500g of chicken).
Blend the butter, Swiss brown mushrooms and thyme in a food processor and season generously with salt and pepper.
Gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs.
Push the butter under the skin and work the butter as far down under the skin as possible.
Sprinkle the paprika over the skin and rub until evenly coated.
For the stuffing, heat the olive oil in a large frying pan over medium high heat.
Add the chorizo, flat mushrooms and spring onion and cook for 2 minutes, stirring regularly.
Season to taste and remove from the heat.
Push one of the Portobello Mushrooms and chorizo mixture firmly into the cavity inside the chicken, creating pressure so they roast with the chicken juices.
Close up the cavity with the other Portobello Mushroom.
Chop the veggies and place into the base of a baking tray.
Season the veggies with lots of salt and pepper, then drizzle with olive oil and mix together using your hands.
Cook the veggies together with the chicken.
Remove from the oven and serve with stuffing and veggies.
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