Apr 15, 2016
Balsamic Roast Mushrooms
Ingredients
1/3 cup olive oil
1½ tbs balsamic vinegar
1 garlic clove, crushed
2 tsp golden syrup or honey
2 tbs sweet chilli sauce
600g button mushrooms
1/3 cup fresh herbs, chopped (we used parsley, chives, tarragon)
Directions
Combine the oil, balsamic vinegar, garlic, golden syrup and sweet chilli sauce in a screw-top jar. Season with salt and pepper. Shake until well combined.
Place the mushrooms in a large ceramic bowl. Pour over the dressing and stir to coat. Cover and stand for 30 minutes to marinate.
Preheat oven to 220°C. Spoon the mushrooms and any remaining marinade into a greased baking dish or roasting pan. Roast for 20–25 minutes, tossing twice during cooking, or until tender. Sprinkle with herbs. Serve.
Apr 15, 2016
Barbecue Mushroom Salad
Ingredients
1/4 cup olive oil
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tsp caster sugar
400g cup mushrooms, thickly sliced
1 bunch asparagus, ends trimmed
150g mixed salad leaves
1 avocado, peeled & diced
100g roasted red capsicum, cut into strips
100g bocconcini, torn in half
Extra virgin olive oil, to serve
Directions
Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes.
Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and barbecue for 3-4 minutes or until light golden and just tender. Remove to a bowl. Add the asparagus, barbecue 2-3 minutes, turning until tender and just charred. Remove to a plate.
Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with barbecue steak, chicken or lamb.
Apr 15, 2016
Marinated Mushroom Salad
Ingredients
1/3 cup extra virgin olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, crushed
1 tsp caster sugar
2 tsp tahini paste
400g button mushrooms
1 bunch asparagus, trimmed
150g roasted capsicum, cut into strips
1 bunch watercress, sprigs picked
1/2 cup flaked almonds, toasted
Directions
Combine oil, lemon rind and juice, garlic, sugar, tahini plus salt and pepper in a large bowl. Whisk well to combine. Remove 1 tbs dressing and set aside. Add mushrooms to the bowl and stir to coat. Cover and refrigerate for 2 hours or until mushrooms have absorbed dressing.
Blanch, steam or microwave the asparagus until bright green and tender. Refresh in cold water, pat dry with paper towel and cut into thirds crossways.
Just before serving add asparagus, capsicum, watercress and almonds to the mushrooms and toss to combine. Arrange on a platter, drizzle with reserved dressing and toss gently.
Apr 15, 2016
Risoni Fungi
Ingredients
100g porcini mushroom, sliced
1/2 cup olive oil
50g butter, chopped
1 large brown onion, finely diced
2 garlic cloves, crushed
150g Swiss brown mushroom, sliced
150g button mushroom, sliced
150g flat mushroom, sliced
1pkt Risoni pasta
1-2 litres vegetable stock
200g reggiano parmesan, grated
1 cup flat-leaf parsley, finely chopped
Extra virgin olive oil, for serving
Directions
Place porcini into a heatproof bowl and pour enough boiling water to cover them. Set aside to cool. Drain the porcini, reserving the liquid.
Heat oil and butter in large saucepan over medium heat, add onion, garlic-saute for 3-4 minutes until soft, making sure you don’t colour the onion. Add Swiss brown, button and flat mushrooms, cook for 8- 10 minutes or until the mushrooms have collapsed. Add the porcini and cook further 2-3 minutes.
Place another large saucepan of water over high heat and bring to the boil. Add 2 tablespoons of salt to water then the risoni and cook until just under al dente. Drain the pasta and add a little oil to the pasta to stop it from sticking.
Add the pasta to the mushrooms, and gradually add 1 cup of vegetable stock at a time, making sure your stirring constantly, so that stock is absorbed by the pasta. Reduce the heat to a simmer. Once you have added half the chicken stock to the pan, taste the pasta to see if the pasta is cooked. If so, add ¼ cup of the porcini liquid and stir to combine.
Remove from the heat, add parmesan, parsley and season. Spoon into bowls, drizzle with extra virgin olive oil and serve immediately.
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