Mar 14, 2023
With a combination of flavours so delicious, your mouth will be watering for more.
Ingredients
600 g cap mushrooms
1 tsp paprika
1 tsp cumin
1 tsp turmeric
½ tsp all spice
2 tbsp olive oil
juice of a lemon
2 Lebanese breads
½ cup hummus
1 Lebanese cucumber, ribboned
100 g cherry tomatoes, halved
red onion, thinly sliced
Serve:
Garnish with mint leaves, dukkah (optional) and lemon wedges.
Directions
In a large bowl, coat the mushrooms with all the spices, oil and lemon juice. Cover and marinate in the refrigerator for 1 hour or overnight.
Preheat the oven to 200°C or heat up a barbecue.
Soak wooden skewers in a shallow pan of water for a few minutes or use metal skewers. Thread mushrooms firmly onto skewers.
Cook for 10 mins, turning occasionally.
To serve, spread hummus on Lebanese bread and top with mushroom and onion, cucumber, tomato, mint and dukkah. Roll up and serve.
Mar 14, 2023
Craving a Mexican-inspired meal? Look no further than our Cheesy Mushroom Quesadillas.
Ingredients
2 tbsp olive oil
1 tbsp butter
400 g flat mushrooms, sliced
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp cumin
1 tsp ground coriander
4 tortillas
½ cup baby spinach leaves
1 cup grated mixed pizza cheese
Hot sauce (optional)
Serve:
Serve with sliced avocado, coriander, and jalapeños
Directions
In a fry pan, over medium high heat, heat oil and sauté mushrooms and garlic and spices, until soft. Remove from the pan.
Warm up a sandwich press or fry pan to medium-high heat and lightly oil. On it, place one tortilla, add half the mushroom mixture, baby spinach, cheese, and drizzle over the optional hot sauce. Top with tortilla. Press down and cook for 3 minutes. Carefully flip over and cook the other side. Remove from the pan and repeat the process.
Serve with sliced avocado, coriander, and jalapeños.
Feb 27, 2023
Add a touch of delicious and nutritious Australian portobello mushrooms to your next sausage sizzle with these Italian-style sausage and mushroom rolls. We used crusty rolls, but you could also use hotdog or brioche rolls here.
Ingredients
5 large portobello mushrooms
6 Italian or beef sausages*
2 tbsp olive oil
1 red capsicum, seeds removed and sliced into thin strips
¼ cup chopped fresh parsley
¼ cup grated parmesan cheese
Salt and pepper to taste
6 crusty rolls, sliced in half lengthwise
*NOTE: It’s a great way to use up leftover sausages the next day too (or you can freeze cooked sausages then defrost in the microwave for a quick lunch).
Directions
Heat a large frying pan or barbecue over medium-high heat. Add sausages to the pan and cook for 10–12 minutes, turning regularly or until cooked through.
Meanwhile, heat oil in another frying pan over medium-high heat and cook off capsicum strips until lightly charred and tender. Transfer to a bowl, cover and set aside.
Meanwhile, finely slice mushrooms.
Return the frying pan to heat and add mushrooms.
Arrange the meat slices on a serving plate, overlapping them slightly to create a thin layer. Lay sliced mushrooms on top, and scatter around the cheese and parsley. Season with salt and pepper.
Serve with fresh or lightly toasted crusty rolls, or fresh hotdog or brioche rolls.
Feb 27, 2023
Inspired partly by the Spanish bocadillo de jamón con queso – a cured ham and cheese roll – and tapas as well as Italian grazing plates if you use Parmesan and prosciutto, this raw mushroom carpaccio provides a burst of flavour in each bite. Best served with crusty bread, or can be enjoyed on its own.
Ingredients
5 thin slices prosciutto
6 small button mushrooms
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
2 tsp baby capers in brine
2 tbsp chopped fresh parsley
¼ cup of thinly sliced shaved Manchego or Parmesan cheese
TO SERVE
freshly ground black pepper
sliced baguette or crusty rolls
Directions
Take prosciutto out of the fridge and leave on the benchtop for 5 minutes to warm and soften.
Meanwhile, finely slice mushrooms. In a small jar, prepare the dressing by mixing together the olive oil, lemon juice, crushed garlic, capers and chopped parsley.
Arrange the meat slices on a serving plate, overlapping them slightly to create a thin layer. Lay sliced mushrooms on top, and scatter around the cheese. Season with pepper.
Drizzle with dressing just before serving.
Serve with fresh or lightly toasted sliced baguette or crusty rolls.
Feb 27, 2023
Spiced with garlic, paprika and oregano, these flat mushroom gyros wraps are a delicious twist on the traditional meaty version. Perfect for dinner or weekend lunch.
Ingredients
4 large flat mushrooms
1 red capsicum
2 medium tomatoes
1 Lebanese cucumber
4 tbsp olive oil
2 garlic cloves, crushed
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
4 pita breads
200 g tzatziki dip
50 g rocket leaves
TO SERVE, OPTIONAL
Fresh parsley, chopped (optional)
Directions
Slice the mushrooms into 1cm strips. Slice capsicum into strips. Slice tomatoes and cucumber.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the sliced capsicum and cook, stirring for 5 minutes until lightly charred. Transfer to a bowl or container and cover to steam gently.
Return pan to heat, add remaining oil and sliced mushrooms and cook for 1–2 minutes on each side. Add crushed garlic, dried oregano, smoked paprika, season with salt, and pepper and stir. Remove from heat.
While the vegetables are cooking, warm the pita breads in the microwave.
To assemble the gyros, spread 1–2 tablespoons of tzatziki sauce on each pita bread. Top with rocket, sliced tomatoes, cucumber slices and cooked capsicum and mushrooms.
Garnish with fresh parsley, if using, and serve.
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