Nov 18, 2019
Crunchy Soft Mushroom Tacos
Ingredients
Baja Sauce
1 jalapeño, roughly chopped
10 pickled green peppercorns
½ bunch coriander, roughly chopped
1 lime, juiced
3 tbsp sour cream
1 tbsp extra virgin olive oil
Salt, to taste
Corn salsa
3 tbsp extra virgin olive oil
1 tin canned corn
2 tomatoes, cores removed, diced same size corn kernels
Leaves from ½ bunch coriander
½ red onion, diced size of kernels
1 lime, juiced
1 jalapeño, sliced
Salt and pepper, to taste
Mexican Mushrooms
4 flat mushrooms, cut in thick slices
3 tbsp Mexican seasoning
1 tsp dried chilli optional
Splash extra virgin olive oil
Crunchy Soft Tacos
6 taco shells
6 soft tortillas, softened on an open flame (or in the microwave)
2 ripe avocados
Splash lime juice
Dash extra virgin olive oil
2 tbsp sour cream
Salt and pepper, to taste
Directions
Baja Sauce
Combine all ingredients in a mortar and pestle (or a small food processor) until all ingredients are smooth. Set aside.
Corn Salsa
Heat up 1tbsp olive oil in a medium sized pan over a high heat. Sauté corn for 2 minutes until golden, add to a bowl with the rest of ingredients, then mix together. Set aside
Mexican Mushrooms
Then, marinate the mushrooms with all ingredients, panfry on a medium heat for 2 minutes on each side, to avoid burning the marinade. Set aside.
Crunchy Soft Tacos
Finally, cut both avocados in half and remove each pip, setting aside. Using a fork inside each half, mash the avocado together with lime juice, sour cream and olive oil to form a rough guacamole.
To preserve the bright green and avoid oxidation, you can return the pips to the centre of the avocados and stick the halves together to close till you are ready to use.
Spread each soft tortilla with a spoonful of guacamole, then wrap around the hard taco shell.
Gently press the soft tortilla to the sides of the hard taco shells, using the guacamole as a glue. Repeat with remaining taco shells and soft tortillas
To serve, spoon a little of the salsa into the base of the hard taco, top with Mexican mushrooms and drizzle with baja sauce. Eat immediately.
Oct 9, 2019
Mushrooms on Sourdough, Spanish Style
Ingredients
½ fresh garlic clove
2 slices crusty bread (fresh or even a few days old), toasted or grilled
1 large ripe tomato, at room temperature
Generous drizzle of good quality extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
½ tsp Pinch Spanish paprika
200 g Swiss Brown mushrooms, halved (1x punnet)
1 tbsp butter
½ lemon, zested and juice
3 sprigs thyme
4 thin slices Jamón Serrano (remove if vegetarian)
Directions
Rub the fresh garlic against the grilled sourdough.
Halve the tomato and grate it on a box grater, discarding the skin onto a plate.
Place the grated tomato onto a plate, then add a splash of olive oil and season with salt, pepper and paprika. Stir to combine.
Spoon the ‘tomato sauce’ onto the 2 slices of bread.
On a griddle pan on high heat with a splash of olive oil, grill the mushrooms for 2 minutes each side till marked with grill lines. Then add butter, lemon zest, juice, and thyme and baste the mushrooms with a spoon.
Top bread with thinly sliced Jamón Serrano and mushrooms.
Top tip
Enjoy as is or try it with fried eggs and haloumi. Choose good quality sourdough, like Brasserie Bread, to best compliment the mushrooms and absorb the delicious flavours.
Sep 2, 2019
Mushroom and Bacon Quiche
Ingredients
2 tbsp olive oil
250 g cups or Swiss Brown mushrooms, sliced
1 brown onion, finely chopped
150 g (3 rashers) rindless bacon, chopped
2 sheets frozen shortcrust pastry, thawed
¾ cup grated tasty cheese
3 eggs
½ cup thickened cream
½ cup full cream milk
3 tsp corn flour
2 tsp Dijon mustard
rocket leaves & shoestring fries, to serve
Directions
Heat medium frying pan over high heat until hot. Add 1 tablespoon oil and half the mushrooms. Cook, shaking pan often for 2 minutes. Remove to a plate. Repeat with remaining mushrooms. Cool.
Add the onion and bacon to the pan, cook, stirring often 4 minutes until bacon just starts to colour. Remove to a plate to cool.
Place a large flat tray into the oven. Preheat tray and oven to 200°C fan forced. Cut a 22cm round from 1 sheet pastry. Cut 3x5cm-wide strips from the remaining sheet pastry. Place strips around the edge of ungreased, 22cm (base) springform pan. Place the round into the base, press edges to seal. Refrigerate for 15 minutes.
Place a sheet baking paper over the pastry. Half fill with dried beans, rice or weights. Place pan onto the hot tray. Bake for 15 minutes until edges are light golden. Remove paper and beans. Bake for a further 5-7 minutes until pastry is light golden all over. Remove the springform pan, leaving the tray in the oven.
Spread the bacon mixture, mushrooms and cheese evenly over pastry case. Whisk eggs, cream, milk, cornflour and mustard together. Pour over the filling. Season with freshly ground black pepper. Place onto the tray in the oven and bake for 30-32 minutes, until golden and set. Cut into wedges, serve with rocket leaves and fries.
Variation: Replace the onion with ¼ cup store bought caramelized onion jam
Meatless option: Increase the mushrooms to 350g and replace bacon with 1 bunch rocket, shredded. Sauté for 1 minute with the onion.
May 13, 2019
Spanish Mushroom Toastie
Ingredients
Butter
2 slices bread
1 ripe truss tomato
Small handful Swiss Brown, button or cup mushrooms
½ tbsp extra virgin olive oil
Salt and pepper
1 small clove garlic, finely grated
¾ cup grated Manchego Cheese, tasty, or other cheese
3 thin slices Jamon Serrano or prosciutto
3 sage leaves
Directions
Lightly butter the 2 slices of bread on both sides.
Grate the tomato into a large bowl, discard the leftover peel.
Thinly slice the mushrooms, pan-fry over a high heat with a knob of butter and splash of olive oil until golden and set aside.
Add the garlic and olive oil to the grated tomato and season well.
Spread the grated cheese on one slice of bread.
Top with the tomato mixture, and mushrooms and close the sandwich.
Wrap the sandwich in the slices of jamon.
Place sage leaves on top of the sandwich and place the toastie in a preheated press.
Cook for 5 minutes or until the sage leaves and jamon are crisp and the cheese is melted.
Leave to cool for 5 minutes before eating.
Dec 4, 2018
Mushroom BBQ Chicken Bombs
Ingredients
4 small red onions
500g chicken mince
200g white cup mushrooms, minced (finely diced or in a food processor)
200g Swiss Brown mushrooms, minced (finely diced or in a food processor)
1 bunch chives, chopped
½ head garlic, minced
¼ cup BBQ sauce
2 tbsp Worcestershire sauce
3 tbsp Dijon mustard
1 green apple, grated
Salt and pepper, to taste
1 egg
100g breadcrumbs, or as required
Tub of cherry bocconcini
250g pancetta or bacon very thinly sliced
Toothpicks/paddlepop sticks
BBQ sauce to baste
Directions
Preheat BBQ to high, or your oven to maximum temperature.
Peel the red onions, removing the top stem and the root from each piece. Cut an incision in the outer three layers of each peeled onion from top to bottom. Carefully remove the onion shells and set aside to wrap meatballs. Finely dice the centre of the onion.
To make the meatball mixture, combine chicken mince, mushroom mince, diced onion centres, chives and garlic in a large mixing bowl.
Season with the BBQ and Worcestershire sauces, mustard, grated apple, salt and pepper.
Add the eggs and the breadcrumbs, mixing until evenly combined. Add more breadcrumbs if mixture is too sticky to shape.
Shape the meatball mixture into golf ball sized balls, stuffing each with one cherry bocconcini.
Wrap each meatball in the onion shell and wrap with a couple of slices of pancetta/bacon. Secure with a toothpick.
Cook the chicken bombs until well browned all over, around 2 minutes each side. Baste with BBQ sauce and close the BBQ hood to cook the meatballs through, approximately 10 minutes. If using the oven, cook for 20 minutes on 180c
Serve on a plate, or use a paddlepop stick or toothpicks to make meatball lollipops.
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