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.
Oct 19, 2021
Mushroom omelette
Ingredients
20 g butter
2 tsp olive oil
½ brown onion, finely chopped
150 g Portobello mushrooms, sliced
5 eggs
¼ cup milk or cream
½ cup grated cheddar
8 cherry tomatoes, halved
Directions
Heat half the butter and the oil in a medium non-stick frying pan. Add the onion and mushrooms and cook over medium heat, for 3-4 minutes or until onion is cooked and mushrooms golden. Remove from pan and place on a warm plate. Wipe out pan with kitchen towel.
Whisk the eggs and milk or cream in a bowl and season with salt and black pepper
Reheat the pan over medium heat. Add the remaining butter, allowing it to melt. Swirl the butter around the pan to evenly coat. Add the egg mixture to the pan, and as it begins to cook use a wooden spoon to push cooked parts from the edge to the centre of the pan. Allow the uncooked egg mixture to flow into empty spaces.
When the egg is nearly cooked, sprinkle with the grated cheddar. Cook for another 1-2 minutes as the cheese melts. Top with the cooked mushrooms and halved tomatoes. Fold the omelette in half and slide onto a warm serving plate. Sprinkle with basil leaves and cut in half to serve 2 people.
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