Barbecued Mushroom Fish Burger
Barbecued Mushroom Fish Burger
Ingredients
2 tsp Cajun spice blend
4 x150g skinless white fish fillets (such as snapper, barramundi)
Olive oil cooking spray
4 flat mushrooms, trimmed
2 hamburger buns, split
½ cup tartare sauce or tzatziki
50g baby rocket leaves
2 ripe tomatoes, sliced
Beetroot crisps, to serve
Directions
Heat barbecue plate and grill on medium-high heat. Sprinkle Cajun spice over both sides of the fish. Spray mushrooms and fish lightly with oil.
Barbecue fish and mushrooms on lightly greased barbecue plate for 3-4 minutes each side, or until just cooked. Spray buns lightly with oil and barbecue on the grill plate, cut-side down until toasted.
Spread tartare or tzatziki over the bun bases. Top with a little of the rocket, followed by tomato, fish and mushrooms. Top with a little more tartare or tzatziki, remaining rocket, and serve with beetroot crisps.
Mushroom, Sweet Potato & Chickpea Salad
Mushroom, Sweet Potato & Chickpea Salad
Ingredients
100ml olive oil
1 tbs lemon juice
2 tsp honey
200g button mushrooms
200g Swiss brown mushrooms
1 large orange sweet potato, peeled, cut into 2.5cm pieces
1 tsp each ground cumin & coriander
400g can chickpeas, rinsed & well drained
1 cup almond kernels
100g beans, trimmed
100g baby spinach
Directions
Preheat oven to 240°C or 220°C fan forced. Whisk ¼ cup oil, lemon juice and honey in a large bowl, season to taste. Add mushrooms and stir to coat. Cover and refrigerate for 1 hour to marinate.
Line 2 roasting pans with baking paper. Arrange sweet potato in one pan, drizzle with ½ the remaining oil, season to taste. Cook for 20 minutes. In a large bowl combine remaining oil with cumin, coriander, chickpeas and almonds and stir to coat. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under sweet potato and cook a further 12-15 minutes or until sweet potato is golden and almonds roasted. Cool to room temperature.
Blanch beans in a saucepan of boiling water until bright green. Drain and refresh in iced water. Pat dry and cut into 3cm lengths.
Spoon the marinated mushrooms onto a large platter. Add sweet potato, chickpeas, almonds, beans and spinach. Toss gently to combine and serve.
Pork & Mushroom Larb
Ingredients
Directions
Barbecued Swiss Brown Mushroom & Soba Noodle Salad
Barbecued Swiss Brown Mushroom & Soba Noodle Salad
Ingredients
2 tbs salt reduced soy sauce
¼ cup lime juice
¼ cup mirin
1 tsp sugar
1 ½ teaspoons sesame oil
3½ tbs peanut oil
24 Swiss Brown button mushrooms, stems trimmed
1 x 270g pkt dried soba noodles*
3 green onions (shallots), very finely sliced
¼ cup mint leaves, torn
2 tbs toasted cashews, roughly chopped, to serve
* Soba noodles are made from buckwheat and are available from most supermarkets.
Directions
To make dressing, place soy sauce, lime juice, mirin, sugar sesame oil and 1 ½ tbs peanut oil in a jar and shake to combine.
Preheat a lightly greased barbecue grill on medium-high heat. Sprinkle mushrooms with remaining oil, then barbecue for 4 minutes on each side, until golden. Set mushrooms aside to cool.
Cook soba noodles in a large saucepan of rapidly boiling salted water until just tender, then rinse under cold water to refresh. Cut cooked mushrooms in half. Toss noodles with mushrooms, green onions, mint and dressing. Serve sprinkled with cashews.
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