Mushroom, Ham and Cheese Toasties
Ingredients
Directions
Risoni Mushroom & Hazelnut Salad
Risoni Mushroom & Hazelnut Salad
Ingredients
1kg butternut pumpkin, cut into 2cm pieces
200g Swiss brown mushrooms, trimmed
200g button mushrooms, trimmed
2 tbs maple syrup
1/3 cup olive oil
11/4 cups risoni pasta
1 lemon, juiced
1 tsp Dijon mustard
400g can chickpeas, rinsed, drained
150g rocket
¼ cup roasted hazelnuts, chopped
Directions
Preheat oven to 250°C fan forced. Lightly grease 2 roasting pans. Place the pumpkin and mushrooms in separate bowls.
Combine the maple syrup and 3 tablespoons oil in a jug. Season with salt and pepper. Pour half over the pumpkin and half over the mushrooms. Stir to coat. Spread pumpkin over the base of 1 pan and mushrooms over the other. Place pumpkin on top shelf of the oven and the mushroom below. Roast for 15 minutes.
Remove the mushrooms and set side. Turn the pumpkin over and roast for a further 5–10 minutes or until golden and tender. Set aside 10 minutes.
Meanwhile, cook the risoni in a saucepan of boiling salted water, following packet directions. Drain and transfer to a large bowl. Combine the lemon juice, mustard, remaining oil and salt and pepper and pour over the warm risoni, stir to combine.
Add the pumpkin, mushrooms, chickpeas, rocket and hazelnuts. Taste, adjust the seasoning and toss to combine. Serve warm or at room temperature.
Barbecue Mushroom Pizza
Barbecue Mushroom Pizza
Ingredients
7g sachet instant dry yeast (or 2 tsp)
1 tsp caster sugar
1/4 cup warm water
1/3 cup olive oil
2 cups plain flour, sifted
1/4 tsp sea salt flakes, crushed
3 large garlic cloves, crushed
1 small red chilli, finely chopped
750g cup mushrooms, sliced
3/4 cup tomato passata sauce
Olive oil cooking spray
200g piece fresh ricotta
Rocket leaves, to serve
Directions
Combine the yeast, sugar and warm water in a bowl. Stir to combine. Cover and stand in a warm place for 5 minutes. Stir in 2 tablespoons of the oil. Combine flour and salt in a large bowl. Add yeast mixture and mix until combined.
Turn dough onto a floured surface and knead for about 10 minutes or until the dough is firm and elastic. Cut the dough in half. Roll dough out until 5mm–thick. Slide onto a large sheet of baking paper, stand 10 minutes at room temperature.
Combine the garlic, chilli and remaining 2 tablespoons oil in a large bowl. Add the mushrooms and stir to coat. Preheat barbecue to 230°C using all burners. Barbecue the mushrooms in two batches on the plate for 3-4 minutes until light golden and tender, remove to a bowl. Scrape the barbecue plate clean.
Spread each pizza base with 2 tablespoons of the passata and spray lightly with oil. Turn off the burners under the flat plate. Place the pizza dough, still on the paper onto the hot flat plate. Close the barbecue hood and barbecue for 10 minutes until dough is light golden. Spread the remaining passata over the bases, top with mushrooms and crumble over the ricotta, close the hood and barbecue a further 5-7 minutes until ricotta is just starts to melt. Remove pizzas to a board, top with rocket, season with salt and pepper and serve.
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