Aug 4, 2023
Our mushroom ragu pasta bake is filled with rich and savory goodness, but with a mushroomy twist.
Ingredients
400 g mix of Swiss Brown, cups, portobellos and or flat mushrooms, finely diced
150 g small Swiss Brown mushrooms, sliced in half
1 brown onion, diced
3 cloves garlic, minced
½ carrot, finely diced
½ red capsicum, diced
3 tbsp tomato paste
400 g can diced tomatoes
½ cup good quality vegetable stock
2 tsp dried oregano
2 sprigs fresh thyme
1 tsp chilli flakes, optional
Sea salt
Fresh cracked pepper
500 g large shell pasta, pre-cooked to the packet’s instructions
⅓ cup parmesan cheese, finely grated
Olive oil for cooking
To serve:
1 tbsp parsley, chopped
Extra parmesan cheese
Directions
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the diced and halved mushrooms until they soften. Remove from the pan and set aside.
Add another drizzle of olive oil to the same pan, add the diced onion and garlic. Once they become translucent, add in the carrot and capsicum, sauté for a further 5 minutes or until they soften.
Add the tomato paste and stir through for a few minutes, follow by adding the sautéed mushrooms back in, along with the can of diced tomatoes, vegetable stock, oregano, thyme, chilli flakes and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 20 minutes so the flavours develop, and the sauce thickens. If the sauce becomes too thick add in a splash of water or extra stock.
Preheat the oven to 180C.
While the ragu is cooking, cook the shell pasta as per the packet instructions to al dente and drain.
Add the drained cooked shell pasta to a large deep ovenproof baking dish, spoon over the ragu and gently stir through.
Sprinkle the parmesan cheese over the top and bake in the oven for 12–15 minutes or until the cheese is lightly golden.
Serve with extra parmesan cheese and parsley sprinkled over the top.
Aug 1, 2023
Baked mushrooms serve as the perfect topping to add to your pasta dish.
Ingredients
1 ½ cups button mushrooms, sliced
1 ½ cups cherry tomatoes
150 g block of feta cheese, crumbled
1 whole garlic clove
3 tbsp olive oil
1 tbsp dried Italian herbs
1 ½ cups spiral pasta
2 cups baby spinach
Directions
Preheat the oven to 180°C. Place mushrooms, cherry tomatoes, feta and garlic in a medium-sized baking dish. Drizzle with olive oil and herbs. Bake for 30–40 minutes.
While baking, cook pasta until al dente.
Remove the mushroom bake from the oven, add cooked pasta and the baby spinach leaves and stir through. Serve and enjoy!
Jul 24, 2023
Like a hug in a bowl, this dish is creamy, nourishing and most importantly, easy to make.
Ingredients
1 ½ cups Portobello mushrooms, chopped
2 tbsp extra virgin olive oil
1 cup cherry tomatoes, halved
2 garlic cloves, chopped
1 brown onion, diced
500 g gnocchi
1 cup milk of your choice
100 ml vegetable stock
⅓ cup grated cheese OR 3 tbsp nutritional yeast
Fresh basil leaves, to garnish
Directions
Heat the oil in a large frypan over medium heat.
Add tomatoes, garlic and onion and cook for approx. 5 minutes.
Add the mushrooms and cook for a further few minutes. Add in the milk, stock and gnocchi.
Cook for 5 minutes then top with cheese and stir through. Cook for a further few minutes until the cheese melts and the sauce thickens.
Garnish with fresh basil and enjoy.
May 31, 2023
Mushroom Carbonara is a family favourite that’s sure to satisfy every palate.
Ingredients
200 g Swiss brown mushrooms
200 g portobello mushrooms
1 brown onion
6 cloves of garlic
350 g fresh spaghetti
1 ½ cups parmesan
1 egg + 4 egg yolks (at room temperature)
1 cup chopped parsley
2 tbsp olive oil
salt and pepper
Directions
Start by washing/cleaning and slicing your mushrooms. Finely slice the onion, and roughly chop the garlic.
In a saucepan over medium-high heat, add olive oil and mushrooms, and toss/stir every few minutes, and cook for around 15 minutes until golden brown. They will sweat before they begin to brown. Once brown, add the onion and garlic, stirring often until softened about a minute or 2 and season with salt and pepper.
In the meantime, add boiling water and salt to a pot, and pop in the fresh spaghetti for about 2 minutes (just short of packet instructions). Once pasta is almost done, and before straining, remove a cup of the pasta water and set aside.
In a bowl, add the egg, separated egg yolks, parmesan and parsley, and season with salt and pepper. Set aside.
Add the cooked pasta to the mushroom mixture, adding small amounts of the pasta water at a time, to let the flavours absorb for around 2 or so minutes. Remove from heat and allow to cool for a minute or so otherwise the eggs will scramble if too hot.
Add in the mixed eggs, parmesan and parsley. Stir until creamy and eggs are cooked through.
Garnish with parmesan and pepper.
Oct 19, 2021
Mushroom bolognese
Ingredients
2 tbsp olive oil
1 brown onion, finely chopped
1 stick celery, finely chopped
3 garlic cloves, crushed
2 carrots, grated
500 g button mushrooms, half sliced half diced
1 tbsp tomato paste
1 tbsp soy sauce
½ tsp vegemite
700 ml jar tomato passata
1 cup vegetable stock
1 tsp dried oregano
400 g spaghetti
1 green shallot, sliced
1 green salad to serve
Directions
Heat the oil in a medium saucepan. Add the onion and celery and cook over medium heat for 5 minutes or until soft. Add the garlic, carrot and mushrooms and cook, stirring, for 10 minutes or until mushrooms are tender.
Add the tomato paste, soy sauce, vegemite, passata, stock and oregano. Bring to the boil and reduce heat to low. Simmer, uncovered, for 20 minutes or until sauce is thickened. Season with black pepper.
Cook the spaghetti in large saucepan of salted boiling water following packet instructions. Drain. Toss together the spaghetti with the mushroom bolognese. Garnish with green shallots and serve with a green salad.
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