Nov 13, 2023
If you’re not putting mushroom on pizza you’re doing it wrong. Check out our recipe!
Ingredients
3 tbsp olive oil
300 g cup mushrooms
2 cloves garlic, sliced
3 sprigs thyme
Salt, pepper
½ brown onion, sliced
½ bunch silverbeet leaves, roughly chopped
2 x250g pizza dough (store-bought bases can be used instead)
Plain flour for dusting
1 cup grated mozzarella
150 g brie, sliced
To serve
Thyme leaves, flat-leaf parsley leaves, chilli flakes.
Directions
Preheat the oven to 240°C.
Place a large frying pan over medium–high heat and add half the olive oil, mushrooms, garlic, thyme and a good pinch of salt & pepper.
Cook, stirring often for 3 minutes to caramelise the mushrooms but do not overcook (otherwise they will dry out in the oven, on the pizza).
Transfer the mushrooms to a dish. Wipe out the pan and return to the heat.
Add the remaining olive oil, sliced onion silverbeet and a little salt and pepper. Stir fry this for 1 minute just to wilt, then transfer to a dish.
If using dough, lightly flour a bench and roll out or hand stretch the dough. Place them onto pizza trays and top with the mozzarella, brie, silverbeet & mushrooms. If using store-bought bases, skip the rolling and head straight to the topping.
Bake the pizzas for 8–10 minutes, until the crust is golden.
Serve scattered with more thyme, some parsley leaves, chilli flakes and a splash of olive oil if desired.
Nov 13, 2023
With the weather warming up, this delicious salad will be your go-to!
Ingredients
2 tbsp harissa
2 tbsp honey
¼ cup olive oil
Salt, pepper
6 portobello mushrooms
2 x 400g tins cooked lentils
1 punnet grape tomatoes, halved
⅓ cup pitted green olives, halved
Handful each of mint, flat-leaf parsley and dill, roughly chopped
¼ cup pepita seeds
¼ cup toasted almonds, crushed
1 lemon, zest & juice
2 tbsp extra virgin olive oil
1 small red onion, finely sliced into rounds
1 tsp sumac
Juice 1/2 lemon
⅓ cup marinated feta
Handful basil leaves
Directions
Preheat the oven to 210°C.
In a bowl combine the harissa, honey, olive oil and a little salt to make a marinade.
Lay the mushrooms, cup side up, onto a baking tray and spoon the marinade evenly over them. Season with a little salt, pepper and roast for 8–10 minutes. You want to see juices just pooling in the cup but do not dry out the mushrooms. Allow these to sit on the tray undisturbed to let some juice soak back into the mushrooms. Save all the juices on the tray as a dressing.
In a bowl, combine the lentils, tomatoes, olives, herbs, seeds, almonds, lemon zest and juice, and olive oil. Season to taste.
In a small bowl, combine the onion, sumac, lemon juice and a pinch of salt. Set aside.
Spoon the lentil salad over a large platter or individual plates, top with mushrooms, then spoon over any tray juices and finish with the feta, red onion & basil.
Aug 18, 2023
Experience a blend of textures and flavours with our warm tofu mushroom poke bowl
Ingredients
2 flat mushrooms, diced
1 cup red cabbage, shredded
200 g extra firm tofu, diced
4 slices of halloumi
1 cup cooked brown rice
2 wedges of pumpkin, roasted
½ cup cooked edamame beans
½ Lebanese cucumber, diced
2 tbsp sesame seeds
2 tbsp pickled ginger
Sriracha mayonnaise
Extra virgin olive oil, for cooking
Directions
Heat some olive oil in a pan and cook mushrooms, cabbage and tofu – then remove and set aside.
Then, in the same pan, cook halloumi for a few minutes each side.
Place brown rice into bowls, add a wedge of pumpkin and the cabbage, tofu, halloumi, mushrooms and cucumber.
Sprinkle with sesame seeds, top with some pickled ginger and Sriracha mayo. Enjoy!
Aug 4, 2023
It’s bursting at the seams with flavours and sure to be a family favourite in your household!
Ingredients
Patties:
500 g Portobello mushrooms, finely diced
1 brown onion, finely diced
3 garlic cloves, minced
1 ½ tbsp ginger, minced
2 large eggs
2 tbsp white miso paste
1 cup pre-cooked quinoa, to packet’s instructions
1 cup panko crumbs
3 shallots, thinly sliced
¼ bunch coriander stalks and leaves, roughly chopped
egetable oil for cooking
Slaw: (or store-bought pre-made Asian Slaw works well)
2 cups red and white cabbage, thinly shaved
½ carrot, cut into thin matchsticks
2 shallots, thinly sliced
¼ bunch coriander leaves, roughly chopped
3 tbsp olive oil
2 tbsp rice wine vinegar
1 tsp soy sauce
2 tsp honey
1 –2 tsp ginger, minced
Pinch salt
1 tbsp sesame seeds, toasted
Sauce:
1 tbsp rice wine vinegar
4 tbsp Korean BBQ sauce (or standard BBQ sauce)
2 tsp soy sauce
To serve:
5 cup mushrooms or flat mushrooms, thinly sliced
1 avocado, thinly sliced
4 buns, lightly toasted
Kewpie mayonnaise
Directions
To make the mushroom patties:
Place a heavy base frypan on medium heat with a drizzle of olive oil. Add the diced mushrooms and sauté while stirring until they soften and become golden in colour. Remove from the frypan and place in a sieve above a bowl to drain off any excess liquid. Using the back of a spoon squeeze out any further liquid.
Add the diced onion, garlic and ginger to another frypan with a drizzle of olive oil. Sauté until the onions become translucent.
Combine the drained mushrooms into a small food processor along with eggs and miso paste. Blitz into a smooth paste. Pour out into a mixing bowl. Add the sautéd onion mixture, cooked quinoa, panko crumbs, shallots and coriander stalks. Mix well to combine.
With clean hands, roll patty-size balls and gently flatten.
Add another drizzle of olive oil to the frypan and lightly cook the patties until they turn light golden in colour. Turn over and cook the other side. Remove from the pan and set aside with a cover to keep them warm. Repeat the process until all patties are cooked.
To make the slaw:
Combine the cabbage, carrot, shallots and coriander leaves into a large bowl and mix together.
In a jar, combine all the dressing ingredients; olive oil, vinegar, soy sauce, honey, garlic, ginger, pinch salt and the toasted sesame seeds. Put the lid on the jar and shake well. Pour over the slaw and toss to coat.
Place the heavy base frypan back on medium heat with a drizzle of olive oil. Add the sliced mushrooms and sauté until softened and light golden. Remove and set aside.
Combine in a small bowl the sauce ingredients and stir to combine.
To serve:
Slice the burger bun in half and lightly toast. Drizzle over with Kewpie mayonnaise. Add a layer of sliced avocado, slaw, patty and a good drizzle of sauce. Finish off with a layer of sautéed mushroom slices. Place the burger bun lid on and serve.
Jul 3, 2023
A hearty and delicious option for those wanting to incorporate more vegetarian meals into their diet.
Ingredients
For the mushroom steaks:
4 Portobello mushrooms
1 tsp crushed garlic
1 sprig thyme
½ tsp smoked paprika
salt and pepper
olive oil for frying
For the caramelised onions:
½ red onion
pinch of salt
2 tsp maple syrup
Siracha aioli mayo:
1 tbsp mayonnaise
½ tsp crushed garlic
1 tsp siracha
pinch of salt & pepper
squeeze of lemon
Burger toppings:
4 slices sourdough bread
4 cos lettuce leaves
4 slices Tomato
4 slices halloumi
Directions
In a bowl, add mushrooms, garlic, thyme, smoked paprika and season with salt and pepper. In a large frying pan, over medium-high heat, add a lug of olive oil, and fry the mushrooms, for roughly 5–6 minutes each side.
In the meantime, slice onion, and add to one side of the same pan, with a pinch of salt (this is essential as it will keep the onions from burning). Fry, stirring occasionally, for 4–5 minutes or until transparent. Once close to being cooked, drizzle the maple syrup over the top and stir continuously, ensuring they don’t overcook, and remove from heat once caramelised.
To the same pan, add the haloumi and fry until golden brown on each side.
In a small dish, add the sriracha aioli mayo ingredients and combine.
Remove all elements from the pan and set aside.
Lightly grill the bread on the hot pan and once all elements are cooked, it’s time to assemble and enjoy.
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