Dec 20, 2021
Asian Inspired BBQ Mushroom Nourish Bowl
Ingredients
10 large white button mushrooms, sliced into thirds
6 skewers
1 cup soba noodles
3 small bunches bok choy
1 cucumber, ribboned
2 cups kale
1 small avocado, halved
1 bunch spring onions, finely sliced
1 400g can chickpeas
1 tbsp paprika
2 tbsp olive oil
1 fresh lime
Marinade
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sake
1 tbsp mirin
4 tbsp soy sauce
1 tsp sesame oil
Directions
Thread your sliced mushrooms onto skewers and coat with the marinade, set aside.
To make the chickpeas, add 1 tbsp of olive oil to a fry pan, plus the chickpeas, paprika and a pinch of salt. Lightly fry for 5 minutes.
In the meantime, sauté the kale and bok choy and prepare the soba noodles according to packet instructions.
Heat a BBQ or fry pan over high heat and cook the mushrooms for approx. 5 minutes each side.
Assemble your nourish bowls with all of the ingredients and enjoy.
Oct 14, 2021
Garlic Mushroom Sourdough
Ingredients
1 tbsp vegan butter
3 cups button/cup mushrooms, cleaned and sliced
¼ red onion, diced
2 garlic cloves, crushed
½ tsp dried thyme
1 tsp balsamic vinegar
½ tsp cracked black pepper
1 handful of baby spinach
1 handful of cherry tomatoes, halved
2 pieces of toasted sourdough
½ avocado, smashed
½ lemon
1 sprinkle of fresh parsley
1 salt and pepper to taste
Directions
Heat butter in a large fry pan on medium-high heat
Sauté onion (2-3 minutes)
Add mushrooms and continue to cook for 4-5 minutes or until golden
Add your thyme, balsamic vinegar, crushed garlic, black pepper and cook for another few minutes, until fragrant
Push mushrooms to the side and add your spinach and tomatoes
Cook spinach until wilted and tomatoes until coloured
Add avocado and mushrooms to sourdough
Add wilted spinach and cherry tomatoes to the plate
Garnish with salt and pepper, lemon, and parsley
Mar 16, 2021
Vegetarian mushroom ‘meatballs’
Ingredients
¼ cup extra virgin olive oil
1 onion, chopped
1 bunch fresh flat-leaf parsley, stalks chopped, leaves reserved
3 garlic cloves, crushed
2 tsp dried oregano
1 ½ tsp smoked paprika
500 g swiss brown mushrooms (see notes)
2 tbsp tomato paste
1 cup cooked quinoa
⅓ cup grated parmesan (25g), plus extra to serve
1 egg
500 g jar tomato pasta sauce
Cooked pasta, to serve
Directions
Heat oil in a large frying pan over a medium-high heat. Add onion, parsley and season with freshly cracked black pepper and salt. Cook for 3 to 4 minutes or until translucent. Add the garlic, oregano, thyme and paprika and cook for 1 minute or until fragrant.
Pulse the mushrooms in a food processor until finely chopped. Add to onion mixture with tomato paste and cook for 8 to 10 minutes or until all the liquid has evaporated and the mushrooms start to caramelise.Transfer to a bowl and chill in the fridge.
Preheat oven to 200C/180C fan-forced.
Finely chop 2 tablespoons of the parsley leaves. Add to the chilled mushroom mixture with quinoa, parmesan and egg.Stir to combine. Roll tablespoons of mixture into balls and arrange on a baking paper-lined oven tray. Brush with oil and bake for 15 to 20 minutes.
Heat sauce in a deep frying pan over medium high heat. Simmer for 2 to 3 minutes, then add meatballs to gently coat. Spoon sauce and 4 to 5 meatballs over cooked pasta and sprinkle with extra grated parmesan and fresh parsley leaves. Serve.
Note: You can use white cup mushrooms instead of Swiss Brown.
You can easily make this into a vegan recipe by switching the egg for flax and using nutritional yeast flakes instead of cheese.
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