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.
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.
Jul 24, 2023
This mushroom and caramelised onion pizza is sure to be a hit in your household. Delicious and nutritious, mushies make a perfect pizza topping.
Ingredients
1 cup sliced cup mushrooms
1 tbsp extra virgin olive oil
1 medium red onion, thinly sliced
450 g pizza dough
½ cup tomato pizza base
½ cup mozzarella cheese, thinly sliced
¼ cup parmesan cheese, grated
⅓ cup artichoke hearts, sliced
⅓ cup roasted capsicum strips
Small handful of fresh basil leaves
Directions
Preheat the oven to 200°C.
Heat oil on a pan and caramelise the onion. Add mushrooms and cook.
Spread tomato sauce over pizza base. Top with mozzarella, parmesan, onion, artichoke, capsicum, mushrooms and half of the basil leaves. Bake for 10–13 minutes, or until the crust is browned and toppings are cooked.
Remove the pizza from the oven, top with remaining fresh basil leaves. Slice and enjoy!
Jul 13, 2023
This upside down mushroom tart is easy to make for the whole family to enjoy!
Ingredients
150 g flat mushrooms, sliced
150 g cup mushrooms, sliced
1 tbsp extra virgin olive oil
50 g unsalted butter
6 fresh thyme sprigs, plus extra leaves
Generous pinch of salt
1 shallot, thinly sliced
Finely grated parmesan cheese
Finely grated cheddar cheese
1 sheet frozen butter puff pastry
1 egg, beaten
Goat’s cheese
Directions
In a large frying pan, heat olive oil over medium-high heat, then add the butter. When just melted, add the mushrooms and thyme sprigs. Cook until the mushrooms are soft & golden, about 5 minutes. Season with salt & pepper, then transfer to a plate to cool completely. Preheat the fan oven to 200°C.
Remove the puff pastry from the freezer and thaw for 15 minutes or until pliable but still firm. Cut into 4 even rectangles or squares.
Line a baking tray with baking paper. Arrange the cooled mushrooms on the baking sheet in four equal portions. Layer with sliced shallots on top, followed by thyme leaves & grated parmesan & cheddar cheese.
Lay the pastry on top, gently pushing down the edges with a fork to encase the mushroom filling. Brush each pastry with egg wash, then bake in the oven for 17–20 minutes or until golden.
Using a spatula, immediately flip each pastry over and set aside on a cooling rack. Top with goat’s cheese & serve warm or at room temperature with salad.
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