Apr 5, 2023
Grilled Lemongrass Mushroom Vermicelli Bowls
Ingredients
Lemongrass Mushrooms
2 cups Swiss brown mushrooms
2 tbsp Vietnamese fish sauce
½ tbsp white sugar
3 garlic cloves, minced
2 tsp soy sauce
3 tbsp lemongrass (only use the tender inner part), finely chopped
Pickled Carrots
1 large carrot
2 tsp white sugar
½ tsp sea salt
1 tbsp rice vinegar
Warm water, just enough to cover
Salad Dressing
1 tbsp white sugar
1 ½ tbsp rice vinegar
2 tbsp fresh lime juice
1 ½ tbsp Vietnamese fish sauce
1 tbsp water
½ red chilli, finely chopped, plus extra sliced chilli to top the bowls
Vermicelli Bowls
200 g vermicelli noodles
A big handful of fresh mint
A big handful of fresh coriander
1 small head of lettuce (cos, butter or oak leaf work well)
1 tbsp olive oil (to cook the mushrooms)
To serve:
Finely chopped red chilli
Directions
Slice the Swiss brown mushrooms. Finely mince the lemongrass and combine with all the other marinated mushroom ingredients in a bowl. Stir through the mushrooms and set aside for 20–30 minutes.
Make the pickled carrot: put carrot in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the salad dressing: combine all ingredients and stir.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside to drip in a sieve or colander.
Drizzle the mushrooms with a little olive oil and cook in the oven at 200ºC on grill/broil setting until cooked: about 10 minutes. You can also barbecue them!
Quarter lengthways and finely chop the cucumber. Finely chop the lettuce.
Divide the lettuce and cucumber between bowls and then add the vermicelli noodles.
Top with the mushrooms, pickled carrots and fresh herbs.
Aug 30, 2022
Served on soft sourdough bread, peppery rocket pairs so well with raw mushrooms, salty tuna, creamy mayo, chives and capers
Ingredients
1 (185g) can tuna in olive oil blend
2 tsp baby capers in brine
1 tbsp finely chopped chives
4 cups mushrooms
4 slices of fresh sourdough toast bread
3 tbsp mayonnaise
large handful of rocket leaves
Directions
Place tuna with the oil from the can in a medium bowl and mash with a fork. Finely chop baby capers and add them to the bowl along with the chopped chives. Mix well to form a rough paste.
Slice mushrooms finely. Spread bread slices with mayonnaise. Arrange half of the sliced mushrooms on two bread slices. Top with the tuna paste and extra mushrooms. Top with rocket leaves and the remaining bread slice.
*Note: you can use button or cup mushrooms in this recipe, you will need double the amount of button mushrooms as they are smaller. We used cups the size of a 50c coin. You can use tuna in spring water, strained well and mashed with 2 tablespoons olive oil.
Oct 26, 2021
Sticky mushroom & pork in lettuce cups
Ingredients
300 g button mushrooms
3 cm piece of ginger
3 garlic cloves
1 long red chilli
8 iceburg lettuce leaves
1 tbsp iceburg lettuce leaves
2 tbsp olive oil
400 g lean pork mince
⅓ cup hoisin sauce
1 tbsp oyster sauce
½ bunch coriander, stalks trimmed
1 green shallot, finely sliced
2 tbsp fried Asian shallots
Directions
Cut the mushrooms into quarters. Grate the ginger and garlic on a fine grater. Finely chop the chilli. Trim the lettuce leaves into cup shapes.
Heat a large non-stick frying pan. Add half the oils and cook the mushrooms over medium heat for 3-4 minutes or until cooked. Place in a bowl. Add remaining oil and pork mince. Cook over high heat, breaking up the lumps with a wooden spoon, for 4 minutes or until cooked. Add ginger, garlic, chilli, hoisin and oyster sauces. Stir to combine and cook for another minute or until sticky. Stir through the cooked mushrooms.
Place in a warm serving bowl and sprinkle with the green shallots. Serve with the lettuce cups, coriander and fried shallots and let everyone help themselves.
Oct 19, 2021
Mushroom bolognese
Ingredients
2 tbsp olive oil
1 brown onion, finely chopped
1 stick celery, finely chopped
3 garlic cloves, crushed
2 carrots, grated
500 g button mushrooms, half sliced half diced
1 tbsp tomato paste
1 tbsp soy sauce
½ tsp vegemite
700 ml jar tomato passata
1 cup vegetable stock
1 tsp dried oregano
400 g spaghetti
1 green shallot, sliced
1 green salad to serve
Directions
Heat the oil in a medium saucepan. Add the onion and celery and cook over medium heat for 5 minutes or until soft. Add the garlic, carrot and mushrooms and cook, stirring, for 10 minutes or until mushrooms are tender.
Add the tomato paste, soy sauce, vegemite, passata, stock and oregano. Bring to the boil and reduce heat to low. Simmer, uncovered, for 20 minutes or until sauce is thickened. Season with black pepper.
Cook the spaghetti in large saucepan of salted boiling water following packet instructions. Drain. Toss together the spaghetti with the mushroom bolognese. Garnish with green shallots and serve with a green salad.
Oct 19, 2021
Stuffed mushrooms
Ingredients
8 large Portobello mushrooms
3 slices sourdough bread
¼ cup olive oil
1 tbsp fresh thyme leaves
⅓ cup chopped fresh parsley
2 garlic cloves, crushed
50 g pine nuts
40 g walnuts, chopped
1 lemon, juiced and zested
80 g parmesan cheese, finely grated
Directions
Preheat oven to 200ºC fan-force. Trim the stalks from the mushrooms and finely chop. Tear the bread into coarse crumbs, Place in a large bowl and drizzle with oil. Add the chopped stalks, thyme, parsley, garlic, pine nuts, walnuts, lemon juice, zest and half the parmesan. Season with sea salt and black pepper.
Place the mushrooms on a baking tray, stalk side up. Divide the stuffing between the mushrooms and press down slightly. Bake for 20 minutes or until the stuffing is golden and the mushrooms cooked.
Sprinkle with remaining parmesan to serve.
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