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.
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.
Recent Comments