Sep 28, 2023
Spring on a plate has never looked (or tasted) so good.
Ingredients
Marinated mushrooms
400 g portobello mushrooms
2.50 tbsp soy sauce
3 tbsp maple syrup
1 spring onion, chopped
1 tbsp leamon grass
1 tsp grated ginger
2 tsp Chinese Five Spice
2 tsp sesame oil
Noodle bowl
200 g rice vermicelli noodles, cooked and cooled
Lettuce leaves of choice
2 carrots, peeled and julienned
Fresh herbs such as coriander, Thai basil and/or mint
2 tbsp crushed roasted peanuts
1 bird’s eye chilli, finely sliced
Fresh lime wedges
Store-bought or homemade nước chấm sauce
Directions
Combine all the marinade ingredients together in a bowl.
Remove the stems from the mushrooms, then slice in half. Add the mushrooms and stems to a large bowl, then pour the marinade over. Coat well, then set aside to marinate for 30 minutes.
Meanwhile, prepare all the other ingredients.
Heat the sesame oil over medium-high heat. Add the mushrooms along with the marinade and grill each side for 7–8 minutes, until well caramelised, keeping an eye on them towards the end of cooking, to avoid burning.
Arrange the lettuce, noodles, carrot, herbs and cooked mushrooms in two serving bowls. Serve with crushed peanuts, chilli and fresh lime.
Enjoy with Vietnamese nước chấm dipping sauce.
Aug 4, 2023
Stews make the best soul food and this rustic mushroom stew is no exception.
Ingredients
400 g mixed mushrooms (Swiss Browns, buttons, cups or flat mushrooms)
1 brown onion, diced
3 garlic cloves, minced
2 –3 sprigs fresh thyme
2 fresh bay leaves
2 sprigs rosemary
2 tbsp tomato paste
1 ½ tsp sweet smoked paprika
2 cups mushroom base vegetable stock or vegetable stock
400 g can diced tomatoes
400 g can cannellini beans, rinsed and drained
Olive oil for cooking
Sea salt and black pepper
To serve:
1 tbsp chives, chopped
Crusty toasted bread
Directions
Slice the larger mushrooms, halve the medium ones and leave the smaller mushrooms whole.
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the mushrooms until they become soft. Remove from the pan and set aside.
Add another drizzle of olive oil to the same pan and sauté the diced onions and garlic. Once they become translucent, add in the tomato paste and cook off for a further couple of minutes. Follow by adding the herbs and spices, vegetable stock and can of tomatoes. Add the sautéed mushrooms back in and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 10–15 minutes so the flavours develop, and the sauce thickens.
Add in the rinsed and drained cannellini beans and allow to simmer for a further 5–10 minutes. If the sauce becomes too thick add a dash of extra stock.
Remove from the heat and serve with a good helping of fresh chives and crusty bread on the side.
Apr 21, 2023
The weeknight dinner of your dreams is here! This Roasted Mushroom and Veggie Quinoa Salad hits the spot and it’s so simple to make.
Ingredients
450 g Swiss brown mushrooms, quartered
¾ cup raw quinoa
1 red capsicum, chopped
1 yellow capsicum, chopped
1 red onion, chopped
1 bunch asparagus, chopped
olive oil spray
salt + pepper
Garlicky lemon vinaigrette
¼ cup lemon juice
1 tbsp white wine vinegar
2 tbsp olive oil
1 clove garlic, minced
salt + pepper, to taste
Directions
Cook quinoa according to package instructions.
Preheat the oven to 180°C fan-forced.
Place the vegetables on a large baking tray, spray with olive oil, toss in salt and pepper. Roast for 30 minutes or until the vegetables are tender.
Add the dressing ingredients to a screw top jar and shake well to combine.
Add the cooked quinoa to a large bowl along with the roasted vegetables. Pour over the dressing and toss to combine.
Apr 21, 2023
Vietnamese is always a good idea if you ask us, and this Vietnamese Mushroom Noodle Salad is no exception.
Ingredients
50 ml rice wine vinegar
1 tbsp soy sauce
1 tbsp mirin
½ cup water
2 tsp caster sugar
3 cm fresh ginger, finely grated
1 stick of lemongrass, cut in half and bruised
200 g Swiss Brown mushrooms, halved
Dressing:
1 ½ tsp caster sugar
1 tsp rice vinegar
1 garlic clove, finely grated
1 red chilli, deseeded and finely chopped
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp water
Salad:
125 g vermicelli noodles
1 Lebanese cucumber, thinly sliced
1 baby cos lettuce, leaves separated
1 large carrot, grated
¼ cup Vietnamese mint
Serve:
Garnish with thinly sliced red chilli (optional), fried shallots, and lime wedges
Directions
Place rice wine vinegar, soy sauce, mirin, water, caster sugar, ginger, lemongrass, and mushrooms into a saucepan and bring to the boil. Reduce and simmer for 10 mins. Place in a container or jar, cover and allow to cool before placing in a fridge for at least 30 mins.
To make the dressing: combine in a jar with a lid the caster sugar, rice vinegar, garlic, chilli, lime juice, fish sauce and water. Place lid on and shake, set aside to serve.
Follow rice stick noodle packet instructions to cook.
To serve, plate noodles, lettuce, carrot, cucumber, mushrooms and Vietnamese mint. Drizzle with the dressing and garnish with optional chilli, fried shallots and lime wedges.
Apr 12, 2023
If you’re craving spicy, jump on the latest Korean chilli paste trend with these mushroom and veg bibimbap rice bowls.
Ingredients
1 cup brown rice or 1 (200g) microwave rice pouch
3 tbsp olive oil
1 medium zucchini, sliced thinly
50 g baby spinach
200 g button mushrooms, halved
1 medium carrot, grated
2 eggs
4 tbsp Korean chili paste (Gochujang)
2 tbsp soy sauce
2 tbsp sesame oil
Directions
Cook the brown rice according to the package instructions and set aside (if using a microwave rice pouch, heat rice just before serving).
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the sliced zucchini and sauté until tender and lightly browned. After 4 minutes, move the zucchini to the side and add spinach, stir for a minute until wilted. Remove both from the pan and set aside.
Return pan to heat, add remaining oil and sauté the mushrooms until they are tender and lightly browned, about 4–5 minutes.
Return pan to heat, add remaining oil and fry the eggs until the whites are set and the yolks are still runny.
In a small cup or jug mix together the Korean chili paste, soy sauce and sesame oil.
To assemble the bibimbap bowls, divide the cooked brown rice among two bowls. Arrange the sautéed zucchini, wilted spinach, and mushrooms on top of the rice. Top with grated carrot. Drizzle each bowl with the sauce, serve leftovers on the side.
Top each bowl with a crispy fried egg.
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