Jun 10, 2020
BBQ Mushroom & Haloumi Flatbreads
Ingredients
500 g Self raising flour
500 g Greek yoghurt
6 Stems fresh thyme (leaves only)
4 Stems fresh rosemary (leaves only)
Salt and pepper to taste
Olive oil
Extra flour for dusting the bench and kneading the dough
3 Flat mushrooms
Small packet haloumi sliced
100 g Grated mozzarella to sprinkle
4 Garlic cloves minced
Leftover rosemary and thyme leaves for marinade
Directions
Put the flour in a big mixing bowl and make a well in the centre. In the same bowl, add all the yogurt into the well.
Mix together with your hands until the ingredients are combined to form a dough. (If the dough appears too dry, add more yogurt. If it is too wet, add more flour.
Add a generous pinch of salt, some pepper, fresh thyme, rosemary and a splash of olive oil to the dough and mix again lightly with your hands.
Sprinkle your workbench with flour and place the dough on top, and start to kneed the ball of dough with your hands until it becomes a nice, smooth ball, being careful not to overwork the dough.
Divide the dough into 8 equal portions and using a rolling pin, roll the dough into flat, long elliptical circles – you want it thin, but not so thin that you can’t pick up the rolled out dough!
Leave the dough to rest for a couple of minutes on your floured workbench whilst you make the mushroom mix. Cut the flat mushrooms and the haloumi into thick slices. They should be roughly the same thickness (just under 1cm).
Using a sharp knife, score the mushrooms slices on both sides, with shallow, diagonal lines that form a crisscross pattern, taking care not to cut through the mushroom.
Add the mushroom and haloumi slices to a bowl, with 2-3 tbsp olive oil, extra thyme leaves and garlic. Mix well and let it marinate for a few minutes.
To cook your flatbreads: Fire up your barbecue to a medium heat. Once hot and ready, brush one side of your flatbread with olive oil and grill this oil side down for 4 minutes (until you get grill marks on the underside of the flatbread).
At the same time, cook your mushroom and haloumi mix on the other side of the barbecue for 4 minutes, turning halfway through.
When one side of the flatbread is cooked, turn it over and sprinkle with grated mozzarella – the residue heat will start to melt it. Add the grilled mushroom and haloumi mix on top, alternating between mushroom and haloumi slices. Dress with fresh thyme leaves, and an extra drizzle of olive oil.
Remove carefully from the barbecue, slice, and serve on a board with hummus, pesto or baba ganoush.
TIPS
• Try adding different herbs to flavour the dough if you prefer.
• Scoring your mushroom slices creates extra ways for the mushrooms to soak up the delicious marinade flavours.
• Mushroom flats are best used in this recipe because they have a bigger surface area to caramelise.
• You can make a vegan version by using a non-dairy yoghurt for the dough, and extra mushrooms on top!
Oct 9, 2019
Mushrooms on Sourdough, Spanish Style
Ingredients
½ fresh garlic clove
2 slices crusty bread (fresh or even a few days old), toasted or grilled
1 large ripe tomato, at room temperature
Generous drizzle of good quality extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
½ tsp Pinch Spanish paprika
200 g Swiss Brown mushrooms, halved (1x punnet)
1 tbsp butter
½ lemon, zested and juice
3 sprigs thyme
4 thin slices Jamón Serrano (remove if vegetarian)
Directions
Rub the fresh garlic against the grilled sourdough.
Halve the tomato and grate it on a box grater, discarding the skin onto a plate.
Place the grated tomato onto a plate, then add a splash of olive oil and season with salt, pepper and paprika. Stir to combine.
Spoon the ‘tomato sauce’ onto the 2 slices of bread.
On a griddle pan on high heat with a splash of olive oil, grill the mushrooms for 2 minutes each side till marked with grill lines. Then add butter, lemon zest, juice, and thyme and baste the mushrooms with a spoon.
Top bread with thinly sliced Jamón Serrano and mushrooms.
Top tip
Enjoy as is or try it with fried eggs and haloumi. Choose good quality sourdough, like Brasserie Bread, to best compliment the mushrooms and absorb the delicious flavours.
Oct 9, 2019
One Roll Wonder, Mushroom and Cheese Croissants
Ingredients
2 sheets thawed puff pastry (we recommend Carême frozen pastry)
1 large Portobello mushroom, thinly sliced
1 wedge Manchego cheese, cut in triangles
Egg wash (1 egg)
Directions
Preheat oven to 170°C (fan forced).
Lightly flour your work surface and lay out the sheet of pastry. Only take the pastry out of the fridge when you’re ready to start so it doesn’t dry out.
Cut pastry into 4 large triangles.
Layer 2 slices of mushroom and 1 small wedge of Manchego at the base of the triangle. You can also experiment with your favourite type of ham and cheese, or other ingredients in this step.
Starting where you have placed the filling, roll the pastry towards the opposite point to form a cigar. Repeat for each triangle.
Place each croissant, seam side down, on a lined baking sheet and lightly coat with egg wash.
Bake in the oven at 170°C for 15 minutes until golden.
Top Tip
If you’re entertaining, you can prep your croissants beforehand and keep them in the fridge until your guests arrive. When you’re ready, add the egg wash and pop them in the oven.
Sep 2, 2019
Sticky Mushroom and Pork San Choy Bao
Ingredients
2 garlic cloves, chopped
3 cm piece ginger, peeled, chopped
1 long red chilli, deseeded, chopped
2 tbsp peanut or vegetable oil
300 g Swiss Brown, cup or button mushrooms, quartered
400 g lean pork mince
2 tbsp kecup manis or hoisin sauce
1 tbsp oyster sauce
8 ice berg lettuce, trimmed to serve
Coriander sprigs, to serve
thinly sliced red chilli, to serve
fried Asian shallots, to serve
Directions
Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.
Heat a wok over high heat until hot. Add half the oil and the mushrooms. Stir-fry for 3 minutes until light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic. Return the mushrooms then add the ketcup manis and oyster sauce, stir-fry until sticky.
Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles
Going Meatless – turn this into a meatless main meal, replace the pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo of flat, cup and Swiss Brown)
Aug 6, 2019
One pan Greek-style mushroom and lentils
Ingredients
3 tbsp olive oil
400 g Swiss Brown, small cup or button mushrooms
1 brown onion, finely chopped
1 tsp sweet paprika
½ tsp dried chilli flakes, optional
2 400g can diced tomatoes
400 g can brown lentils, drained, rinsed
150 g (1 cup) pitted kalamata olives
1 lemon, rind finely grated, quartered
125 g feta, crumbled
¼ cup shredded flat leaf parsley leaves
Greek yoghurt & chargrilled sourdough, to serve
Directions
Heat a large frying pan over high heat. Add 2 tablespoons oil and mushrooms, cook, shaking pan often 3 minutes until mushrooms start to colour. Remove to a plate.
Reduce heat to medium, add remaining oil and the onion, cook stirring 4 minutes until soft. Add garlic, paprika and chilli flakes, cook stirring 1 minute. Return the mushrooms. Add the tomatoes and bring to the boil. Simmer gently 10 minutes. Add lentils, olives and lemon rind. Simmer 5 minutes. Squeeze over the juice from 1 lemon quarter. Season with pepper.
Remove from the heat, crumble over the feta, sprinkle with parsley. Serve with yoghurt, bread and remaining lemon wedges.
Tip for a non-vegetarian option; Cut 4 chicken thigh fillets in half crossways and brown after step 1 above. Remove to a plate. Follow step 2, returning the chicken to the pan with the mushrooms.
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