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
Oct 14, 2021
Mushroom pasta with roasted garlic
Ingredients
600 g mixed mushrooms (Portobello, Swiss Brown and Button Mushrooms)
1 whole garlic bulb
180 g pappardelle pasta
70 g baby spinach
⅓ cup white wine (or vegetable stock)
35 g Parmigiano Reggiano cheese (Parmesan cheese)
6 sprigs of fresh thyme
2 tbsp olive oil
salt & pepper
chilli flakes
Directions
Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes
Wipe down all the mushrooms and chop them into roughly the same sizes
Sauté in olive oil, once browned, season with salt and pepper and thyme leaves
Add the white wine (or vegetable stock) and allow it to reduce slightly
Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through
Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
May 19, 2021
Mushroom and chive gyoza
Ingredients
Gyoza
300 g cup mushrooms, finely diced
1 ½ tbsp ginger, minced
1 garlic clove, minced
200 g wombok cabbage, finely diced
1 tsp tamari sauce
½ bunch Asian chives, finally chopped
25 gyoza wrappers (round Gow Gee pastry)
Vegetable oil for cooking
Water
Dipping sauce
1 garlic clove, minced
1 tsp ginger, minced
¼ cup rice wine vinegar
½ tbsp sesame oil
1 tbsp tamari sauce or soy sauce
1 tbsp honey
1 small chilli, finally sliced
To serve
1 tbsp Asian shallots, thinly sliced
1 tsp toasted sesame seeds
Directions
Combine the dipping sauce ingredients into a jar and shake well. Set aside until you’re ready to serve.
To make the gyoza, heat a drizzle of vegetable oil in a wok or large heavy base fry pan with high sides on medium heat. Add ginger and garlic and sauté for a couple of minutes, then add the mushrooms to the pan. Cook until the mushrooms turn a golden brown colour.
Add the wombok cabbage and stir through. After 1 minute or once the cabbage has wilted down and turned translucent, add 1 tsp tamari or soy sauce. Allow to simmer for a further 2 minutes.
Turn off the heat, add the Asian chives, and stir through.
Transfer the gyoza mixture to a sieve to drain off any excess liquid while it cools down.
Once the mix has completely cooled down, the gyoza can be wrapped. Place 1 1/2 tsp (depending on how big your wrappers are) of mixture into the center of the wrapper. Brush the edge of the wrapper with water, then fold over the wrap so it looks like a half moon shape. Gently press the wrapper seams together along the joined seam. Set aside while the rest are made. Lay a tea towel over the top to prevent them from drying out.
Heat up a heavy base fry pan to medium-high heat. Add a good drizzle of vegetable oil and place the gyoza’s bottom side down (so the seam is at the top). Allow to fry for a few minutes until the base of the pastry is a golden brown colour. Add a splash of water to the pan (stand back to prevent it staying back on you) and place a lid on to steam them for a couple of minutes. Once the pastry has changed to a transparent colour and all the water has evaporated gently remove them from the pan. Set them aside while the remainder are cooked.
Serve the gyoza on a platter with the dipping sauce in a small bowl to the side. Sprinkle over the top toasted sesame seeds and freshly sliced Asian shallots.
Dec 9, 2020
Aussie Mushrooms (meat-free) Mushroom-packed Tacos
Ingredients
200 g cup mushrooms
200 g Swiss Brown mushrooms
200 g flat mushrooms
1 avocado
1 bunch coriander
1 bunch parsley
1 bunch mint
1 red onion
1 jalapeño pepper
2 lemons
1 lime
¼ head iceberg lettuce
½ packet haloumi cheese
Sour cream
1 brown onion
100 g (1 packet) taco seasoning mix (or make your own!)
3 tbsp tomato passata sauce
1 packet soft tacos
Extra virgin olive oil
Salt
Pepper
Guacamole
1 avocado
¼ red onion – fine diced
½ jalapeño pepper – deseeded and fine chopped
½ cup coriander – fine chopped
½ cup continental parsley – fine chopped
½ cup round leaf mint – fine chopped
½ lemon juiced
75 ml extra virgin olive oil
Salt and pepper to taste
Tomato Salsa
3 vine-ripened tomatoes – diced 5mm cubes
½ cup coriander – fine chopped
½ cup parsley – fine chopped
½ cup mint – fine chopped
½ red onion – fine diced
75 ml extra virgin olive oil
30 ml red wine or sherry vinegar
Salt and pepper to taste
Directions
Shave lettuce lengthways and put in a serving dish
Slice red onion and put in a serving dish
Sour cream put in a serving dish
Pick the rest of the herbs, wash and have ready in a small serving dish
Steam Soft Tortillas ¾-inch in a tea towel in a steamer or wrapped in a microwave as per directions on the packet
Guacamole
Dice the avocado in 5mm cubes
Mix all ingredients in a mixing bowl gently (do not mash, guacamole should have a nice texture not mush)
Season to taste and place in a serving dish
Mixed Mushroom Taco Filling
Dice all the mushrooms, stalks and all, into 1cm cubes
Fine dice the brown onion and sauté in a pan on medium heat with olive oil and a pinch of salt. Once translucent, turn the heat up, add some extra olive oil and put your taco seasoning in (the extra oil is because the mushrooms will soak the oil up!), then throw your mushrooms in. If you have a small pan, do it in two batches.
Toss the mushrooms and once ¾ softened add the tomato passata sauce and leave for one minute till bubbling.
Season with extra salt, pepper and some lemon juice!
Build your Taco
Add your condiments how you like and enjoy!
Recipe by Julian Cincotta
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