Dec 20, 2021
Asian Inspired BBQ Mushroom Nourish Bowl
Ingredients
10 large white button mushrooms, sliced into thirds
6 skewers
1 cup soba noodles
3 small bunches bok choy
1 cucumber, ribboned
2 cups kale
1 small avocado, halved
1 bunch spring onions, finely sliced
1 400g can chickpeas
1 tbsp paprika
2 tbsp olive oil
1 fresh lime
Marinade
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sake
1 tbsp mirin
4 tbsp soy sauce
1 tsp sesame oil
Directions
Thread your sliced mushrooms onto skewers and coat with the marinade, set aside.
To make the chickpeas, add 1 tbsp of olive oil to a fry pan, plus the chickpeas, paprika and a pinch of salt. Lightly fry for 5 minutes.
In the meantime, sauté the kale and bok choy and prepare the soba noodles according to packet instructions.
Heat a BBQ or fry pan over high heat and cook the mushrooms for approx. 5 minutes each side.
Assemble your nourish bowls with all of the ingredients and enjoy.
Nov 30, 2021
Mushroom stroganoff
Ingredients
1 brown onion, diced
2 garlic cloves, crushed
1 kg Swiss, button and Flat mushrooms, thinly sliced
3 sprigs thyme
1 tbsp tarragon, plus extra to serve, finely chopped
1 tbsp grainy mustard
1 tbsp Worcestershire sauce
200 ml crème fraîche
1 tbsp parsley plus extra to serve, finely chopped
1 1/2 cup white rice,
Boiling water
1/2 bunch English spinach
Olive oil for cooking
Directions
Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.
Once they become translucent add the sliced mushrooms and thyme, stir through.
When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.
Add the crème fraîche and stir through, simmer for a further 5-8 minutes.
Meanwhile, cook the rice as per the packet instructions.
Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.
Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.
Nov 30, 2021
Creamy, cheesy mushroom and potato bake
Ingredients
3 garlic cloves, crushed
1 leek, sliced
1 tbsp butter
5 large flat mushrooms, roughly chopped
7 swiss brown mushrooms, roughly chopped
4 sprigs of fresh thyme
1 & 1/4 cups thickened cream
1 tbsp powdered vegetable or chicken stock
2 large sweet potatoes, peeled & sliced
5 large potato, peeled & sliced
1 cup pecorino cheese, grated
1 cup tasty cheese, grated
Salt and pepper to taste
To Serve:
Parsley, roughly chopped
Directions
Preheat the oven to 180 degrees fan-forced.
Sauté the garlic and sliced leek in a large frypan on medium heat with the butter.
Once they have softened add the sliced mushrooms and thyme, stir through until mushrooms start to soften.
Add the cream and powdered stock, stir through and allow to simmer for 5 minutes. Check the salt and add pepper to taste. Remove from the heat and set aside.
Arrange the sweet potato and potato slices in a vertical position in a large rectangle baking dish.
Pour over the mushroom cream sauce followed by sprinkling over the top the grated pecorino and tasty cheese. Place in the oven to bake for 50 minutes or until the potato and sweet potato is softened.
Serve straight away from the oven with chopped parsley sprinkled over the top and a side of crusty bread.
Nov 26, 2021
Thai Mushroom Salad
Ingredients
Dressing
1 lime, juiced
1 tbsp fish sauce
1 tbsp tamari
1 chilli, finely chopped
1 clove garlic, minced
¼ cup coriander leaves and stems, chopped
1 tbsp olive oil
Mushrooms
3 tbsp olive oil
300 g mushrooms, sliced
1 clove garlic, crushed
¼ cup tamari
Salad
1 cucumber, sliced
2 tomatoes, sliced
¼ red onion, finely sliced
1 cup sprouted legumes
¼ cup fresh mint, chopped
¼ cup coriander leaves, chopped
¼ cup almonds, sliced, toasted
Directions
To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside
Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.
Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.
Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.
To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.
Nov 26, 2021
Sauteed Mushroom & Labneh Brunch Plate
Ingredients
500 g Greek yoghurt
½ lemon, juiced
1 clove garlic, crushed
1 tbsp white vinegar
4 eggs
3 tbsp butter
200 g white flat mushrooms, sliced
3 tbsp dukkah
½ cup parsley, fresh, chopped
2 slices sourdough, or bread of choice, toasted
1 tbsp extra virgin olive oil
Directions
To make labneh, place yoghurt in a muslin cloth or bag and tie it up to a wooden spoon. Place this on top of a container or large bowl, where the bag of yoghurt isn’t touching the bottom. Place in the fridge and allow to drain overnight.
The next day, combine the yoghurt with lemon juice, garlic and a pinch of salt.
To make the eggs, heat a small pot of water and add vinegar. Bring to the boil. When the water is at a rolling simmer, swirl it with a spoon to create a well then crack the eggs into it. Allow to poach for 1-2 minutes. Remove and place on a plate with a paper towel.
Heat a large pan and add the butter, allowing it to heat up. Add the mushrooms and saute for 8-10 minutes until cooked and glossy. Season with salt and pepper. Avoid stirring too much.
To assemble, spread the labneh on the plate and top with mushrooms and eggs. Sprinkle with dukkah, parsley, salt and pepper and a drizzle of olive oil. Serve with toasted bread.
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