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.
Oct 19, 2021
Mushroom & chickpea salad
Ingredients
300 g mushrooms, halved
800 g (2 x 400g cans) canned chickpeas, rinsed & drained
1 tsp ground cumin
1 tsp ground coriander
⅓ cup olive oil
1 lemon, zested and juiced
360 g spinach & rocket leaf salad mix
100 g feta
¼ tsp chilli flakes (optional)
grilled lemon wedges to serve
Directions
Place mushrooms, chickpeas, cumin, coriander, olive oil, lemon zest and juice in a medium bowl and toss to combine. Season with salt and black pepper.
Heat a large frying pan. Add the mushroom and chickpea mixture and cook over medium heat for 3-4 minutes without stirring. Stir and cook for another 4-5 minutes or until the mushrooms are golden and chickpeas crisp.
Place spinach & rocket mix on a serving platter. Spoon over the mushroom mixture and pan juices. Crumble over the feta and sprinkle with chilli flakes if using.
Serve with grilled lemon.
Oct 19, 2021
Fresh mushroom, coriander & bean salad
Ingredients
500 g button mushrooms
¼ red onion, finely chopped
1 bunch fresh coriander
800 g (2 x 400g cans) canned butter beans, rinsed and drained
½ tsp cinnamon
½ tsp fresh thyme
¼ cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
½ tsp sea salt
freshly ground black pepper
Directions
Slice the mushrooms. Finely chop the red onion. Pick the coriander leaves from stalks and chop. Place mushrooms, red onion, coriander and butterbeans in a large mixing bowl. Add the cinnamon, thyme, olive oil, lemon juice and vinegar. Toss to combine. Season to taste with sea salt and black pepper.
Serve with sliced sourdough with olive oil for dipping.
Oct 19, 2021
Baked mushroom & sweet potato rice
Ingredients
500 g sweet potato
2 tbsp olive oil
2 tsp chopped fresh rosemary
750 g swiss brown mushrooms, quartered
60 g butter, melted
1 tbsp olive oil, extra
4 garlic cloves, crushed
pinch grated nutmeg
1 ½ cups long grain rice (uncooked)
1 ½ cups chicken stock
1 ½ cups boiling water
½ cup walnuts, chopped
2 tbsp chopped fresh chives
Directions
Preheat oven to 180℃. Line a baking tray with baking paper. Peel the sweet potato and cut into 1cm cubes. Place in a bowl and toss with 1 tbsp oil, sprinkle with chopped rosemary. Place on the prepared baking tray and bake in oven for 25-30 minute or until cooked and golden
Place the quartered mushrooms in a large bowl and pour over the melted butter and extra oil. Add the garlic, nutmeg and season with salt & pepper.
Place the uncooked rice in a large baking dish. And pour over the stock and water. Top with the mushrooms in an even layer covering the rice. Bake in oven for 45-50 minutes or until the rice is tender and mushrooms cooked. Remove from oven and rest for 5 minutes. Toss through the roasted sweet potato and sprinkle with walnuts and chives. Note: Cooking time of rice might vary depending on the thickness of the baking dish. A metal dish cooks faster, ceramic will take longer.
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