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.
Jul 3, 2023
This is a healthy, nourishing and meat-free meal that can be enjoyed as a breakfast, lunch or dinner option
Ingredients
200 g button mushrooms
150 g (or 2 portobello mushrooms)
1 cube (2cm) butter
1 tbsp olive oil
1 heaped tsp of crushed garlic (or 2 cloves fresh OR garlic dip also works perfectly in this dish)
400 g can lentils, drained and rinsed
225 g (packet) of halloumi
½ cup parsley, chopped
2 handfuls of baby spinach
salt and pepper
Directions
Prepare all your ingredients: Quarter the button mushrooms and slice the portobello mushrooms. Cube the halloumi and chop the fresh parsley.
In a pan over medium-high heat, heat the butter and oil and add the mushrooms. Fry mushrooms for about 5 or so minutes until golden brown. Add the garlic and fry for a further minute or so before moving all the mushrooms and garlic to the bottom edges of the pan.
Add the halloumi to the centre of the pan, and fry until golden on both sides.
Combine the mushrooms and halloumi and add the lentils and parsley to the pan.
Season with salt and pepper, remove from the heat, and add baby spinach and stir to wilt.
Serve on crusty sourdough.
May 31, 2023
Indulge your tastebuds in the mouth-watering flavours of this mushroom hummus bowl.
Ingredients
4 portobello mushrooms
150 g baby button mushrooms
1 tsp smoked paprika
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper
olive oil
½ cup hummus
1 cup cooked brown rice
1 Lebanese cucumber, diced
½ cup cherry tomatoes, quartered
1 cup shredded kale or baby spinach
2 tbsp pickled red onions
2 heaped tbsp Kalamata olives
¼ cup crumbled feta cheese
Directions
Preheat the oven to 180°C (fan-forced) and line a small tray with baking paper.
Place the mushrooms on the tray, spray with olive oil and toss in seasonings. Roast for 15 minutes.
If using kale, massage the leaves with 1 teaspoon olive oil and a pinch of salt to tenderise the leaves. Set aside.
Slice the portobello mushrooms into steak-like pieces and leave the baby mushrooms whole.
To serve, divide the ingredients between 2 bowls – in each, ¼ cup hummus; half the cucumber and tomatoes; ½ cup brown rice; ½ cup kale or spinach; and half the mushrooms plus their juices.
Top with the pickled onions, olives and feta cheese. Drizzle with olive oil and enjoy!
Apr 12, 2023
Give it a go this meat-free Monday and let us know if it lives up to the hype!
Ingredients
300 g Portobello mushrooms (about two large portobellos)
100 g button mushrooms, sliced
2 medium-sized eggplants, halved
2 small garlic bulbs
100 ml olive oil
1 tsp round cinnamon
1 tsp ground cumin
80 g tomato paste
60 ml water
100 g Greek yoghurt
½ tsp smoked paprika
Salt & pepper to taste
To Serve
Fresh mint leaves
Rocket
Directions
Preheat a fan-forced oven to 220°C. Line a baking tray large enough to fit the eggplant halves with baking paper. Drizzle both sizes of the eggplants with 40mL of olive oil, season and place cut side down on the prepared baking tray.
Slice the top eighth of the garlic bulbs off, revealing the cloves. Place on a foil sheet, season with salt and drizzle with 20mL of the olive oil. Wrap in the foil and add to the baking tray. Roast for 20 minutes, or until the garlic cloves & eggplant flesh are soft.
Meanwhile, roughly chop the Portobello mushrooms into chunks, then pulse in a food processor, until the mushrooms are chopped into small pieces – reminiscent of “mince”.
Unwrap the garlic, and when cool enough to handle, squeeze the cloves out of the bulbs. Mash with a fork.
5. Heat remaining 40mL of olive oil in a large frying pan. Add the chopped Portobello mushrooms to cook, stirring often, until the mushrooms soften and release liquid, about 6 minutes. Add the cinnamon & cumin, along with half of the roasted garlic and sliced button mushrooms. Cook for a further 6 minutes, or until softened.
Add the tomato paste & water, cooking & stirring until the liquid reduces again.
Combine the remaining garlic with the yoghurt in a small bowl.
Serve the eggplants topped with mushroom mince, garlic yoghurt, smoked paprika, fresh mint leaves & rocket.
Mar 30, 2023
A crowd pleaser with juicy portobello mushrooms as the star of the dish.
Ingredients
1 large Portobello Australian Mushroom
1 gluten-free burger bun
2 tbsp olive oil
Pinch of salt and pepper
1 head of lettuce
1 sliced tomato
2 slices of vegan cheese
1 tbsp vegan pesto
Directions
Prepare the mushroom by removing the stem and cleaning the cap with a paper towel.
Season the mushroom with olive oil, salt, and pepper – coating both sides.
Heat a frypan over medium heat. Drizzle in some olive oil and cook the mushroom for 5 to 7 minutes per side, or until tender.
Toast the bun then assemble the burger: vegan pesto, lettuce, tomato, mushroom and vegan cheese.
Created in partnership with Canterbury-Hurlstone Park RSL Club
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