Dec 20, 2023
Zesty Mushroom Tacos
Ingredients
Mushrooms
4 large Portobello mushrooms
1 tbsp olive oil
1 tbsp Mexican spice blend, heaped
Salsa
½ cup tinned baby sweet corn, drained
½ cup cherry tomatoes, quartered
2 tbsp finely diced red onion
1 tbsp finely chopped coriander
1 tbsp olive oil
1 Juice of a lime
Lime smashed avo
12 avocados
1 Juice of a lime
1 pinch salt
Tacos
1 cup tapioca or arrowroot flour
1 cup almond flour
1 cup water
1 dash Olive oil for frying
Directions
Get started by slicing each of your Portobello mushrooms into 4 thick pieces. Add to a bowl and use your hands to coat well with the olive oil and mixed spices. Chargrill or pan-fry on medium-high heat until softened, cooked through and caramelised. Set aside and get onto the other elements.
For the salsa, combine the listed ingredients in a bowl and mix well to combine.
For the lime smashed avocado, in a bowl mash 1 to 2 avocados with the juice of 1 lime and a pinch of salt.
For the 3-ingredient tacos, in a bowl whisk together the tapioca flour, almond flour and water until smooth and creamy. Add a splash more water for a crispier taco, the thinner the batter, the thinner and crispier the taco shell. You could use store-bought taco if you prefer.
Heat your olive oil in a pan over medium-high heat and pan-fry tacos on one side for 6–8 minutes or until firm enough to flip, continue to cook until golden brown on both sides. Cook in batches. This batter makes 8 tacos, two small tacos for each person.
To serve, start with a base of the taco, load with the lime smashed avocado, then the zesty salsa, and finally the charred mushrooms.
You can garnish the dish with some fresh herbs, sliced red onion, dried chilli flakes, a squeeze of lime and a pinch of salt.
Dec 20, 2023
Thai Basil Beef & Mushroom Bowls
Ingredients
Thai basil beef and mushroom
23 tbsp extra virgin olive oil
500 g Swiss Brown and Button mushrooms, finely diced
500 g beef mince
5 cloves garlic, finely sliced
2 tbsp ginger, freshly finely grated
1 pinch chilli flakes, optional
2 tbsp tamari
1 tbsp fish sauce
1 tbsp rice wine vinegar
1 ½ tbsp honey
1 pinch freshly cracked black pepper
1 bunch fresh Thai basil, leaves only
1 fresh basil, leaves only
Salad
1 large carrot, peeled into ribbons or very thinly sliced
2 small Lebanese cucumbers, peeled into ribbons or very thinly sliced
4 spring onions/scallions, thinly sliced
1 Small handful of fresh basil leaves (from the bunch above)
1 Small handful of fresh Thai basil leaves (from the bunch above)
1 tsp toasted sesame oil
1 tbsp rice wine vinegar
1 pinch sea salt to taste
To serve
1 Steamed jasmine rice
1 Roasted peanuts (optional)
Directions
Place a large fry pan over medium to high heat.
Add the finely chopped mushrooms and sauté in 1–2 tablespoons of olive oil with a generous pinch of salt..
Once cooked and slightly golden, remove from the pan into a bowl and set aside.
In the same pan, add a little extra olive oil and the beef mince.
Sauté on medium to high heat until almost cooked; when almost cooked, add the garlic, ginger, and chili (if using).
Sauté until the beef mince is cooked through.
Turn the heat down to medium-low, add the cooked mushrooms back in and stir to combine.
Now add the tamari, fish sauce, rice wine vinegar, honey, and a generous amount of freshly cracked black pepper; stir to combine.
Add the fresh Thai basil and basil leaves; once the herbs are just wilted, remove from the heat.
Salad
Combine the carrot, cucumber, spring onions, fresh Thai basil, and basil together in a medium-sized bowl.
Just before serving, add a pinch of salt, toasted sesame oil, and rice wine vinegar.
Toss to combine and serve immediately.
To serve
Serve the Thai basil beef and mushroom mixture over steamed jasmine rice with a pile of fresh salad on the side. Top with roasted peanuts (optional) and enjoy!
Notes
This dish also works well with ground chicken or turkey if you prefer them over beef mince. Any remaining beef and mushroom mixture can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it freezes exceptionally well, making it ideal for meal prepping. I’ve combined Thai basil and basil leaves for this recipe, but if Thai basil is unavailable, regular basil works just as well, providing a similar flavour.
Dec 6, 2023
There’s nothing like a summer BBQ! This dish will be a crowd pleaser with you and your family.
Ingredients
Creamy herb dressing
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
1 Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch Sea salt, to taste
1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
6 Portobello mushrooms, halved
1 handful of Swiss Brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
23 tablespoons extra virgin olive oil
1 tbsp teaspoon sea salt
1 pinch Freshly cracked black pepper
Directions
Creamy herb dressing
In a small serving bowl, combine the creamy herb dressing ingredients.
Taste for seasoning and adjust as necessary.
Stir the ingredients together until well combined.
Set aside until ready to use.
BBQ vegetables
Preheat your BBQ to high heat.
Arrange all the vegetables on a tray.
Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.
Toss the vegetables to coat evenly.
Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.
Arrange the BBQ’d vegetables on a platter.
Serve alongside the creamy herb dressing for people to help themselves.
Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.
Serve immediately and enjoy!
NOTES
Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.
Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they’re hot and maintain their crunchiness.
Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.
Dec 6, 2023
Beautifully creamy and delicious, you’ll want to make this creamy balsamic mushroom spaghetti ASAP!
Ingredients
1 tbsp fresh thyme leaves
500 g Portobello and Swiss Brown mushrooms, thinly sliced
2 tbsp extra virgin olive oil
5 cloves fresh garlic, finely sliced
3 tbsp balsamic vinegar
⅓ cup pure cream
400 g dried spaghetti
½ cup fresh finely grated Parmigiano Reggiano or Grana Padano
¼ cup fresh finely chopped parsley
1 pinch Sea salt
1 pinch Freshly cracked black pepper
Directions
Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
Serve immediately and enjoy!
NOTES
Feel free to use any of your favourite mushroom varieties for this recipe, whether it’s a mix of different kinds or just one type.
The key to enhancing the mushrooms’ flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it’s worth the wait.
For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it’s a luxurious addition.
Nov 14, 2023
Banh mi is always a good idea – and this mushroom one from Miguel Maestre is no exception!
Ingredients
500 g portobello mushrooms
½ cup peanut oil
3 garlic cloves, crushed
1 lemongrass stalk, finely grated
4 long bread rolls
⅓ cup chicken or duck pate (See Tip)
⅓ cup Japanese mayonnaise (Kewpie)
½ cup fresh mint and coriander leaves
To serve
thinly sliced fresh birds eye chilli (optional)
Thinly sliced green spring onion
toasted sesame seeds
Sauce
1 tbsp sesame oil
2 tbsp hoisin sauce
1 tbsp honey
Pickled vegetables
2 tbsp rice wine vinegar
1 tbsp white sugar
2 small Lebanese cucumbers, thinly sliced
1 large carrot, peeled, thinly shredded
3 baby radishes, thinly sliced
Salt and pepper, to season
Directions
Thickly slice the mushrooms, then score cut sides of each slice in a diagonal pattern.
Combine oil, garlic and lemongrass in a large bowl. Add mushrooms and season with salt and pepper.
To make sauce, combine all ingredients in a separate large bowl. Set aside.
To make pickled vegetables, combine vinegar and sugar in a bowl. Add remaining ingredients, season with salt and pepper and toss to coat. Stand 10 minutes, or until vegetables are softened.
Preheat a large barbecue flat plate or large frying pan over a high heat. Add mushrooms in two batches. Cook for about 3–4 minutes on each side, or until tender. Remove and add to sauce mixture. Toss gently to coat.
To serve, split the rolls down the middle without cutting all the way through. Spread one side with pate and other side with mayonnaise. Fill with pickled vegetables and herbs.
Remove the mushrooms from the sauce, allowing excess to drip off, and add to the rolls. Scatter with spring onion, chilli (if using) and sesame seeds. Serve and eat immediately.
Tip – For a vegetarian option, omit pate.
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