Jun 8, 2022
Slow cooked ribs with sauerkraut and mushrooms
Ingredients
375 g Swiss brown mushrooms
3 flat mushrooms
1 large brown onion
1 l jar sauerkraut
1 kg rack pork ribs
2 tbsp olive oil
¼ tbsp ground all spice
¼ tbsp ground black pepper
3 dried bay leaves
Sourdough bread
Directions
Cut cup mushrooms into quarters. Slice flat mushrooms. Peel and finely dice onion. Squeeze water out of the sauerkraut (you can reserve it and add it to dressings or salads). Cut pork ribs into single rib lengths and bring to room temperature.
Heat oil in a large lidded casserole pot set over medium heat. Add onion and cook for 2 minutes until translucent. Add mushrooms and cook for 3 minutes, stirring. Remove from heat and transfer to a bowl. Return pot to heat and add sauerkraut. Cook, stirring, for 5 minutes. Transfer to the bowl. Return pot to heat and sear ribs, in batches, over high heat.
Return ribs and all other ingredients to the casserole pot and stir in all spice, black pepper and bay leaves. Lower heat to low, cover with a lid and simmer for 2 hours, stirring occasionally.
Serve warm with slices of sourdough on the side
Apr 4, 2022
Scalloped mushroom bake
Ingredients
6 portobello mushrooms
1 cup fresh cream
1 tsp garlic powder
Pinch salt
¾ cup shredded pizza cheese mix (mozzarella, cheddar and Parmesan)
½ cup panko breadcrumbs
2 tbsp finely chopped flat leaf parsley
Directions
Trim stalks off mushrooms and chop those finely. Slice portobello mushrooms caps into 0.5cm thin slices. Arrange the mushrooms in a baking dish – the slices should be standing up. Mix together the cream, half the garlic powder and salt, Drizzle over the mushrooms.
Sprinkle the dish evenly with cheese. Mix together the breadcrumbs, remaining garlic powder and chopped parsley. Scatter over the cheese.
Bake for 12-15 minute or until the cheese is melted, starting to turn golden and the breadcrumbs are crunchy. Serve immediately.
Apr 4, 2022
Mushroom Crepes
Ingredients
For the Crepes
1 egg
½ cup milk
¼ cup water
½ cup plain flour
Olive oil for frying
Mushroom Filling
1 small red onion
375 g cup mushrooms
1 tsp butter
Pinch freshly ground black pepper, or to taste
Pinch herbed salt
2 tbsp fresh thyme leaves or 1 tsp dried thyme
¼ cup fresh cream
To serve
Parmesan cheese
1 tbsp chopped walnuts or pine nuts
Directions
In a medium jug whisk together the egg, milk, water and flour until smooth and no lumps remain, about a minute. Heat 2 teaspoons oil in a large frying pan or crepe pan over medium low heat and swirl the oil gently around to cover the base. Pour a quarter of the crepe batter into the middle of the pan and swirl around quickly to cover the base in a thin layer. Return pan to heat and cook for a minute or until the top of the crepe is mostly set. Using a spatula, flip the crepe over and cook for another 30 seconds for the crepe to cook through. Transfer to a large plate and repeat with the remaining batter and crepes.
To make the filling, peel and finely slice onion. Slice mushrooms. Heat butter in a large frying pan and add onion. Cook over medium heat, stirring, for 3 minutes for the onion to become translucent. Add mushrooms, salt and pepper. And cook, stirring for another 3 minutes. Stir in thyme. Add cream and stir though. Turn off the heat.
To serve, top each crepe with the filling mixture and fold over the sides. Grate some Parmesan cheese over the top and sprinkle with nuts.
Apr 4, 2022
Black Pepper Mushrooms with Rice
Ingredients
For the Mushrooms
375 g button mushrooms
2 tbsp olive oil
For the Black Pepper Sauce
1 small red onion
3 medium garlic cloves
1 red long chilli
3 sprigs fresh curry leaves (1 handful leaves)
1 tbsp freshly ground black peppercorns
1 tbsp shiro miso paste
1 tbsp oyster sauce
1 tbsp kecap manis
1 tbsp light soy sauce
50 g unsalted butter
½ cup vegetable stock
To serve
Steamed rice
Directions
To prepare the mushrooms, brush off any dirt off the mushrooms. Trim stalks by slicing them in line with the underside of the cap. Reserve them, chop finely and add to the sauce later.
Heat oil in a large frying pan and cook mushrooms for 3 minutes on both sides, until golden and caramelised. Turn off the heat. Transfer mushrooms to a bowl and set aside. Reuse the pan for the sauce.
To make the sauce, peel and finely dice the onion, garlic and red chill, leave seeds in. Pick leaves off the curry sprigs.
In a medium bowl or jug mix together the peppercorns, miso paste, oyster sauce, kecap manis and soy sauce to form a paste.
Return the frying pan to medium heat and add butter. When melted, add in the chopped onion, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent. Add the soy sauce paste, stir, then add back the mushrooms. Mix well to combine. Add stock and cook for 2 minutes for the mushrooms to heat through.
Serve with some steamed rice.
Feb 9, 2022
Mushroom Tart
Ingredients
250 g Swiss Brown Mushrooms, sliced
150 g White Button Mushrooms, sliced
1 brown onion, diced
4 garlic cloves, diced
1 puff pastry sheet
60 g cheddar cheese, grated
3 tbsp olive oil
Handful chopped parsley
Salt and pepper to taste
Directions
Sauté onions in 2 teaspoons of the olive oil until translucent, then add the garlic and cook down together
Add the sliced mushrooms and sauté on high heat. Once mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepper. Remove from heat and allow the mixture to cool
Thaw the puff pastry sheet and place it on a baking tray with baking paper. Lightly score a 2cm square border around the puff pastry sheet, making sure not to cut all the way through. Using a fork, poke a few holes in the middle of the pastry
Add the grated cheese to the middle of the pastry and top with the sauteed mushrooms. Spray the border with olive oil spray, or alternatively, brush the border with an egg wash 6.
Bake for 15-20 mins until golden brown. Top with chopped parsley, cut into 4 squares and enjoy your crispy Mushroom Tart!
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