May 31, 2016
Mushroom & Cheese Melt Rolls
Ingredients
1 tablespoon olive oil
350g button or Swiss Brown button mushrooms, thinly sliced
1 tablespoon fresh thyme leaves
6 dinner bread rolls (of your choice)
2 green onions (shallots), trimmed and thinly sliced
3/4 cup grated mozzarella cheese or cheese blend
Directions
Preheat oven to 200˚C/180˚C fan-forced. Line a baking tray with baking paper.
Heat oil in a medium frying-pan over medium-high heat. Add mushrooms and thyme. Cook, stirring occasionally, for 4-5 minutes until mushrooms are just tender. Season. Set aside to cool slightly.
Meanwhile, using a small sharp knife, cut a small pocket into the top of each bread roll.
Combine cheese and green onions in a bowl. Fill each bread roll with the cooled mushroom mixture then top each with cheese mixture. Place rolls onto baking tray. Bake for 10 minutes or until cheese melts. Serve.
Apr 20, 2016
Tandoori roasted cup mushrooms
Ingredients
1 cup Greek-style natural yoghurt
5 tbs tandoori paste
1 tsp ground cumin
500g cup mushrooms
Coriander leaves, yoghurt, naan bread & lemon wedges, to serve
Directions
Preheat oven to 250°C or 230°C fan forced. Combine yoghurt, tandoori paste and cumin in a large bowl. Add mushrooms and stir to coat.
Place mushrooms onto a well-greased baking tray. Roast for 10-12 minutes until lightly charred and tender.
Top with coriander leaves and serve with yoghurt, naan bread and lemon wedges.
Apr 19, 2016
Thai-Style Chicken & Mushroom Skewers
Ingredients
4 garlic cloves, chopped
2 long red chillies, deseeded, roughly chopped
2 small red birds eye chillies, (seeds in) roughly chopped
2 tbs grated palm sugar or brown sugar
2 large limes, juiced
1/4 cup fish sauce
1/4 cup tap water
24 medium button mushrooms, trimmed
3 chicken breast fillets, trimmed, cut into 2.5cm pieces
24 kaffir lime leaves, optional
2 limes, cut into wedges
Directions
Combine garlic, chillies, sugar and 1/3 cup of lime juice in a small food processor. Process until well combined. Pour into a jug. Add fish sauce and water. Stir to combine.
Place the mushrooms and chicken in separate bowls. Pour 1/4 cup marinade over the mushrooms and 1/4 cup over the chicken. Cover and refrigerate for 30-60 minutes.
Thread the chicken, lime leaves, mushrooms and lime wedge alternately onto skewers.
Preheat barbecue plate on medium-high. Lightly grease the plate and cook skewers, basting with a little of the remaining marinade, 5-8 minutes, turning until cooked through. Serve with remaining marinade as dipping sauce.
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