Jun 3, 2024
This family friendly fiesta is a great way to use mushrooms during the week!
Ingredients
2 flour tortillas
1 tbsp olive oil
300 g mushrooms (cremini or button), sliced
½ small onion, finely sliced
1 clove garlic, minced
¼ tsp chilli powder
½ tsp smoked paprika
salt and pepper to taste
½ cup shredded hard cheese
Directions
Heat the olive oil in a large skillet over medium heat.
Slice mushrooms and sauté for 2–3 minutes.
Add the chopped onion and cook for a few more minutes, stirring occasionally.
Add the minced garlic and remaining spices. Cook for another 1–2 minutes, until the garlic is fragrant, and the spices are well incorporated. Remove the skillet from heat.
Assemble the quesadillas by placing two tortillas on a clean surface. On each half of each tortilla, sprinkle about 1/4 cup of shredded cheese.
Spoon the mushroom mixture over the cheese.
Fold in half, press down gently and cook for 2–3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Mar 4, 2024
This Mediterranean mushroom salad is perfect for those summer nights when you want something quick and easy to make for the family.
Ingredients
250 g button mushrooms, quartered
1 small clove garlic, minced
3 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 cup mini bocconcini cheese, sliced & drained
1 cup grape tomatoes, cut in half
2 tbsp chopped fresh basil
6 cups mixed salad greens
¼ cup plain yoghurt
Pinch of salt & pepper
Directions
In a bowl, whisk together garlic, vinegar, oil, Dijon mustard, salt and pepper. Add bocconcini and mushrooms; stir to coat well. Cover and marinate in the refrigerator for at least 1 hour.
Add tomatoes and basil to the bocconcini mixture and let marinate in the refrigerator for 15 minutes.
To serve, arrange salad greens on serving plates. Using a slotted spoon, place the bocconcini mixture onto the greens. Whisk yoghurt and salt into the remaining marinade and season with pepper to taste. Drizzle dressing over the salad.
Dec 20, 2023
Summer Mushroom San Choy Bow
Ingredients
400 g white button mushrooms, roughly diced
1 tbsp olive oil
1 long red chilli, finely diced
¼ red onion, finely diced
2 garlic cloves, finely diced
1 tbsp finely sliced fresh ginger
1 tbsp coconut aminos, or Tamari
1 tbsp hot sauce
To serve
4 baby gem lettuce, core removed
1 Handful of fresh bean sprouts
¼ cup roughly torn coriander
½ green chilli, thinly sliced
¼ red onion, thinly sliced
1 Juice of a lime
Directions
Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.
To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.
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.
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