Jul 15, 2022
WARMING MUSHROOM RAMEN NOODLE SOUP
Ingredients
350 g cup mushrooms, sliced
250 g hard tofu, cubed
3 garlic cloves, minced
2 tbsp ginger, grated
1 tsp sesame seeds
3 tbsp soy sauce
1 tbsp Shaoxing wine
1200 ml good quality vegetable stock
1 tbsp white miso paste
250 g fresh ramen noodles
1 bunch baby Bok choy
Peanut oil for cooking
To serve:
Extra sesame seeds
2 scallions, finely chopped
Directions
Combine into a container with a lid, 1 tbsp ginger, 1 minced garlic clove, sesame seeds, 1 tbsp peanut oil, the Shaoxing wine and 2 tbsp soy sauce. Stir to combine, follow by adding the tofu cubes and sliced mushrooms. Stir to coat and set aside to marinate for a minimum of 30 minutes.
To make the broth; combine 1 tbsp of ginger and 2 garlic cloves into a large pot with a drizzle of peanut oil on medium to high heat. Sauté until fragrant, followed by adding the vegetable stock, miso paste and 2 tbsp soy sauce. Once the stock comes up to a simmer, turn the temperature down to a low simmer.
Heat a frying pan on high heat and add the marinated tofu and mushrooms in batches. Sauté while stirring until they are lightly crispy.
Add the Bok choy to the broth.
Cook the fresh ramen noodles to the pack’s instructions. Drain then divide between two bowls.
Spoon over the broth and the Bok choy followed by the mushrooms and tofu. Sprinkle over extra sesame seeds and the scallions.
Jul 15, 2022
GRILLED PORTOBELLO STEAKS WITH GARLIC WHITE BEAN MASH AND A HERB GREMOLATA
Ingredients
Mushrooms:
4 Portobello mushrooms, thickly sliced
1 tbsp butter
Herb gremolata:
½ cup parsley, finely chopped
1 tbsp marjoram, roughly chopped
1 lemon zested
Juice of 1/2 lemon
1 garlic clove, minced
¼ cup olive oil, plus extra for serving
Pinch sea salt
Butterbean mash:
1 tbsp butter
½ leek, thinly sliced
2 400g cans of butter beans, drained
½ tbsp marjoram, roughly chopped
¼ cup milk
¼ cup parmesan cheese, grated
Pinch sea salt
Pinch fresh cracked pepper
Directions
To make the herb gremolata; combine all the ingredients into a small bowl and stir to combine. Set aside until serving.
To make the butterbean mash; add the butter, garlic and leek to a medium size saucepan on medium heat. Sauté until softened, follow by adding the drained butter beans, marjoram and milk. Roughly mash the beans so the mash is still chunky.
Once the mash has come up to heat, stir through the parmesan cheese, a pinch of salt and freshly cracked pepper. Set aside.
Heat a frying pan on medium heat and add the butter. Once it has melted add the portobello mushrooms and sauté until golden.
To serve, divide the butterbean mash between two plates, and add the sautéed portobello mushrooms. Finish off with a couple of spoons heaped with herb gremolata over the top and an extra drizzle of olive oil.
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.
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