Nov 23, 2021
Garlic balsamic mushroom salad bowl
Ingredients
500 g white button or brown mushrooms
3 garlic cloves, minced
2 tbsp balsamic vinegar
3 tbsp olive oil
3 sprigs of fresh thyme
Wooden skewers, pre-soaked in water
Salad
2 cups brown rice & quinoa mix, pre-cooked
1 zucchini, sliced
1 red bullhorn pepper, sliced in half with seeds removed
1 handful salad greens
1 handful snow pea shoots
1 cucumber, thinly sliced
2 tbsp red cabbage sauerkraut, store-bought
1-2 carrots in different colours, shaved
1 tbsp pinenuts, toasted
1 tbsp parsley, roughly chopped
Olive oil, for cooking
Directions
Combine the minced garlic, balsamic vinegar, olive oil and thyme into a mixing bowl, stir to combine. Slice the mushrooms in half or into 3 slices if they are large. Add them to the marinade and toss to coat, set aside to marinate for 10 minutes.
Heat up a BBQ to medium heat.
Toss the sliced zucchini and bullhorn pepper with some olive oil. Place on the grill side of the BBQ. Once char marks appear and the vegetables start to soften turn and grill the other side for a few minutes. Remove and set aside. Once cooled down roughly slice up the bull horn pepper.
Thread the marinated mushrooms onto wooden skewers and place them on the flat BBQ plate. Once the mushrooms start to caramelise and lightly char gently turn them over and cook the other side for a few minutes. Remove and set aside.
To arrange the salad bowls start with adding the rice and quinoa mix to the base followed by the salad greens, snow pea shoots, the grilled zucchini and peppers sliced up. Add the remainder of the salad ingredients, sprinkle over the top the toasted pine nuts and parsley and serve
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 beef burgers
Ingredients
200 g button mushrooms
300 g beef mince
½ brown onion, grated
2 cloves garlic, crushed
2 tsp Worcestershire sauce
1 egg, lightly beaten
1 tsp smoked paprika
4 sesame brioche buns, halved and toasted
cos lettuce leaves
4 slices cheddar cheese
tomato chutney to serve
Directions
Finely chop the mushrooms. Place in a medium bowl and add the beef mince, onion, garlic, Worcestershire sauce, egg and paprika. Season with sea salt and black pepper.
Using your hand, form the mixture into 4 patties. Heat a non-stick frying pan. Add the oil and cook the burgers over medium heat for 4-5 minutes on each side or until cooked through.
Serve with mushroom beef burgers in the toasted buns with lettuce, cheese and tomato chutney.
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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