Mar 4, 2024
This creamy ricotta mushroom pasta is not only just quick and easy to make but it’s super moreish too.
Ingredients
450 g button mushrooms, sliced
1 box pasta, cooked to box instructions
1 tbsp olive oil
1 red onion, diced
2 garlic cloves, minced
¼ cup unsalted butter, cut into pieces
1 cup ricotta cheese
1 cup spinach
½ cup veggie broth
½ lemon, zest & juice
½ cup parmesan cheese, grated
Salt & pepper
2 tsp parsley, chopped
1 cup pasta water
Optional: breadcrumbs on top
Directions
Heat olive oil in a pan over medium-high heat and then sauté red onion until fragrant, about 2 minutes. Add garlic and sauté for 1 minute.
Add butter and sliced mushrooms and cook for about 2 minutes, then stir through ricotta cheese and veggie broth until melted and smooth. Stir through parmesan cheese, spinach and zested lemon.
Stir through cooked pasta with another cube of butter if desired.
Sprinkle grated cheese, breadcrumbs and chopped parsley on top.
Mar 4, 2024
Delicious, zesty and vegetarian-friendly, these mushroom fajitas are bound to be on high rotation in your household!
Ingredients
600 g portobello mushrooms, cut into thick 3/4 inch slices
2 tbsp taco seasoning
2 tbsp olive oil
1 lime, juiced
1 red onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
1 yellow capsicum, sliced
small flour tortillas
fresh coriander leaves
Guacamole
½ avocado
2 cloves garlic, minced
½ lemon, juiced
Pinch of salt
Alternatively, store-bought guacamole can be used
Directions
Make a marinade using the taco seasoning, olive oil and lime juice in a large bowl.
Toss the portobello mushrooms in the marinade until evenly coated.
Spread mushrooms, capsicum and onion across an oiled baking pan and bake for 20 minutes. If you want to add char to the mushrooms and veggies, broil for another 3 minutes.
Serve with warm tortillas, guacamole, and fresh coriander.
Dec 20, 2023
Satay Mushroom Skewers
Ingredients
Satay mushrooms
200 g white flat mushrooms, sliced into thick strips
1 tbsp olive oil
1 tbsp coconut aminos or tamari
1 tsp hot sauce
1 Juice of a lime
6 wooden skewers, soaked in water
Salad
2 Lebanese cucumbers, sliced into thin ribbo
1 cup pea sprouts
¼ red onion, finely sliced
1 Juice of a lime
1 tbsp olive oil
Satay sauce
½ cup smooth peanut butter
½ cup coconut aminos or tamari
½ cup boiling water, plus extra if needed
To serve
2 tsp roasted peanuts, roughly chopped
1 tsp finely chopped fresh red chilli
1 tbsp fresh herbs, optional
1 Juice of a lime
Directions
Get started by slicing white flat mushrooms into thick strips. Place in a bowl and use your hands to coat well with the olive oil, coconut aminos, hot sauce and lime juice.
Thread onto 4–6 skewers and transfer to a fry or griddle pan and cook until softened through, golden brown and caramelised. This takes about 4–6 minutes each side on medium-high heat.
Meanwhile, for the salad, combine the listed ingredients in a bowl and use your hands to toss and coat well.
To serve, start with a base of your zesty salad, top with the skewers, drizzle with the satay sauce, sprinkle with the roasted peanuts, fresh red chilli, fresh herbs, and a squeeze of lime juice.
Dec 20, 2023
Summer Mushroom San Choy Bow
Ingredients
400 g white button mushrooms, roughly diced
1 tbsp olive oil
1 long red chilli, finely diced
¼ red onion, finely diced
2 garlic cloves, finely diced
1 tbsp finely sliced fresh ginger
1 tbsp coconut aminos, or Tamari
1 tbsp hot sauce
To serve
4 baby gem lettuce, core removed
1 Handful of fresh bean sprouts
¼ cup roughly torn coriander
½ green chilli, thinly sliced
¼ red onion, thinly sliced
1 Juice of a lime
Directions
Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.
To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.
Dec 20, 2023
Zesty Mushroom Tacos
Ingredients
Mushrooms
4 large Portobello mushrooms
1 tbsp olive oil
1 tbsp Mexican spice blend, heaped
Salsa
½ cup tinned baby sweet corn, drained
½ cup cherry tomatoes, quartered
2 tbsp finely diced red onion
1 tbsp finely chopped coriander
1 tbsp olive oil
1 Juice of a lime
Lime smashed avo
12 avocados
1 Juice of a lime
1 pinch salt
Tacos
1 cup tapioca or arrowroot flour
1 cup almond flour
1 cup water
1 dash Olive oil for frying
Directions
Get started by slicing each of your Portobello mushrooms into 4 thick pieces. Add to a bowl and use your hands to coat well with the olive oil and mixed spices. Chargrill or pan-fry on medium-high heat until softened, cooked through and caramelised. Set aside and get onto the other elements.
For the salsa, combine the listed ingredients in a bowl and mix well to combine.
For the lime smashed avocado, in a bowl mash 1 to 2 avocados with the juice of 1 lime and a pinch of salt.
For the 3-ingredient tacos, in a bowl whisk together the tapioca flour, almond flour and water until smooth and creamy. Add a splash more water for a crispier taco, the thinner the batter, the thinner and crispier the taco shell. You could use store-bought taco if you prefer.
Heat your olive oil in a pan over medium-high heat and pan-fry tacos on one side for 6–8 minutes or until firm enough to flip, continue to cook until golden brown on both sides. Cook in batches. This batter makes 8 tacos, two small tacos for each person.
To serve, start with a base of the taco, load with the lime smashed avocado, then the zesty salsa, and finally the charred mushrooms.
You can garnish the dish with some fresh herbs, sliced red onion, dried chilli flakes, a squeeze of lime and a pinch of salt.
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