Sep 28, 2023
This recipe packs a texture and flavour punch that will leave you wanting more.
Ingredients
400 g button mushrooms
500 g green beans
4 tbsp olive oil
1 tsp garlic paste or 1 large garlic clove, crushed
1 tbsp dark soy sauce
3 tbsp oyster sauce
½ red long chilli, deseeded and chopped finely
To serve (optional)
Cooked white rice
Fish, steak or chicken
Directions
Finely chop or process mushrooms in a food processor. Trim beans and cut into 2-inch pieces. If you prefer more-tender beans, place them in a microwave-safe bowl with ¼ cup water, cover and microwave for 2 minutes. Drain well and pat dry with a paper towel before proceeding with the method below.
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the beans and cook, stirring for 5 minutes until lightly charred. Transfer to a bowl or container and cover to steam gently.
Return pan to heat, add remaining oil and chopped / processed mushrooms and cook for 2–3 minutes, stirring for the mushrooms to release the water. Add garlic, dark soy sauce, oyster sauce and chilli, and stir to combine. Cook for 2 minutes, for the water to evaporate and the mixture to thicken into a paste. Return beans to pan and mix through to heat and coat with the mushroom sauce.
Serve the dish on its own, with rice, steak, chicken or fish. Leftovers will keep in an airtight container in the fridge for 4–5 days and can be reheated as needed.
Note:
Serves 4 as a main and 6–8 as a side. Leftovers keep well in the fridge for 4–5 days.
Sep 28, 2023
Spring on a plate has never looked (or tasted) so good.
Ingredients
Marinated mushrooms
400 g portobello mushrooms
2.50 tbsp soy sauce
3 tbsp maple syrup
1 spring onion, chopped
1 tbsp leamon grass
1 tsp grated ginger
2 tsp Chinese Five Spice
2 tsp sesame oil
Noodle bowl
200 g rice vermicelli noodles, cooked and cooled
Lettuce leaves of choice
2 carrots, peeled and julienned
Fresh herbs such as coriander, Thai basil and/or mint
2 tbsp crushed roasted peanuts
1 bird’s eye chilli, finely sliced
Fresh lime wedges
Store-bought or homemade nước chấm sauce
Directions
Combine all the marinade ingredients together in a bowl.
Remove the stems from the mushrooms, then slice in half. Add the mushrooms and stems to a large bowl, then pour the marinade over. Coat well, then set aside to marinate for 30 minutes.
Meanwhile, prepare all the other ingredients.
Heat the sesame oil over medium-high heat. Add the mushrooms along with the marinade and grill each side for 7–8 minutes, until well caramelised, keeping an eye on them towards the end of cooking, to avoid burning.
Arrange the lettuce, noodles, carrot, herbs and cooked mushrooms in two serving bowls. Serve with crushed peanuts, chilli and fresh lime.
Enjoy with Vietnamese nước chấm dipping sauce.
Sep 8, 2023
Try this if you’re after a light and refreshing salad to invigorate your taste buds
Ingredients
375 g cup mushrooms
1 medium Lebanese cucumber
1 tbsp olive oil
Pinch salt
Handful mint leaves
1 (250g) microwave rice pouch (your choice of rice and grains)
½ cup raw or honeyed cashews
½ cup pomegranate arils*
Juice of 1 lemon
Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup for a vegan option)
Salt and pepper to taste
Directions
Slice mushrooms. Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds. Slice the cucumber and set aside.
In a large frying pan, heat oil over medium heat. Add the sliced mushrooms, season with salt and sauté them until they become tender and slightly browned, about 5–7 minutes.
Meanwhile, pick mint leaves off stems and chop finely, reserve some whole leaves as well. Chop cashews. Follow the instructions on the rice pouch to cook the rice in the microwave. Once cooked, add to a large bowl and allow to cool slightly.
Add cucumber, cashews, mint and cooked mushrooms to the rice bowl, toss gently.
Extract the pomegranate arils from the fruit if you haven’t already or use frozen ones, and add to the bowl. Drizzle with lemon juice. Transfer to a serving platter.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust the seasoning if needed. Serve dressing on the side and drizzle over the salad before serving.
*Note: If you can’t get fresh pomegranate, you can use frozen arils instead.
Sep 8, 2023
Noodles are always a good idea – and our Hokkien Noodle stir fry with mushrooms and chilli oil are no exception!
Ingredients
200 g cup mushrooms*
1 tbsp olive oil
200 g fresh (ready to eat) hokkien noodles*
1 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
To serve:
1 spring onion, sliced or chopped
1 tbsp crispy chilli in oil*
1 tsp mixed sesame seeds, garlic granules and onion flakes (optional)
Directions
In a large wok or skillet, heat oil over medium-high heat. Add the mushrooms to the hot oil. Stir-fry for 3 minutes until the mushrooms are tender. Add honey and soy sauce and stir to combine.
Push the mushrooms to one side of the wok and add the hokkien noodles. If the noodles are stuck together, gently loosen them with a spatula.
Toss everything together, combining the mushrooms and noodles, until they are evenly coated with the sauce. Stir-fry for another 2–3 minutes to heat everything through. Transfer to a serving bowl.
Garnish with spring onion, crispy chilli in oil and a sesame, garlic and onion sprinkle. Mix everything well to coat and enjoy.
*Notes: You can use sliced cup mushrooms as a shortcut here. Fresh hokkien noodles and crispy chilli in oil are available from most supermarkets in the Asian aisle. These are sealed and shelf stable. Udon, and Singapore style noodles could also work here.
Sep 4, 2023
Whether you’re cooking up a storm for a Sunday brunch or treating yourself to a mid-week big brekky
Ingredients
500 g Portobello mushrooms, cut into 1cm slices
28 g unsalted butter
15 ml extra virgin olive oil
3 garlic cloves, thinly sliced
Salt and ground black pepper
80 ml double cream (or sour cream or mascarpone)
5 sprigs lemon thyme
2 pieces sourdough bread, toasted
4 large free range eggs, poached
Store bought hollandaise sauce
30 g finely sliced chives
Directions
In a large pan, heat the butter and olive oil over medium heat. Add the mushrooms, cooking each side for 3–4 minutes, or until well browned. Continue to stir often for about 5 minutes more, until all sides of the mushrooms are well browned and tender.
Add the sliced garlic and stir for 30 seconds, then season with salt and pepper. Reduce the heat to low, then add the cream and the lemon thyme. Stir continuously with a rubber spatula until the mushrooms are well coated and the sauce turns shiny and luscious.
Gently heat the hollandaise sauce.
Drizzle toast with some extra virgin olive oil, then divide the mushrooms between the two toasts. Place two poached eggs on top of each slice, then drizzle over hollandaise sauce and sprinkle with chives.
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