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.
Jun 1, 2023
Mushrooms are marinated in a maple soy dressing to add a punch of flavour to these rolls.
Ingredients
Maple-soy mushrooms:
2 cups button mushrooms
2 tbsp maple syrup
1 ½ tbsp soy sauce
1 clove garlic, crushed
1 tbsp olive oil, plus a little extra to pan fry
Rice paper rolls:
½ yellow capsicum, finely sliced
½ red capsicum, finely sliced
1 carrot, finely sliced
½ cup purple cabbage, shredded
1 small head of cos lettuce, inner leaves separated
fresh mint and coriander
rice paper rolls
200 g vermicelli noodles
Dipping sauce:
3 tbsp smooth peanut butter
1 tbsp maple syrup
2 tbsp rice wine vinegar
½ tbsp soy sauce
1 tbsp water
Directions
Quarter the button mushrooms. Combine the maple-soy marinade ingredients (maple syrup, soy sauce, garlic and olive oil) in a bowl, add the mushrooms and stir to combine. Set aside for 20–30 minutes.
Combine all dipping sauce ingredients and stir until smooth.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside.
Pan fry the mushrooms in a little olive oil over medium heat until the mushrooms are soft and the marinade has thickened a little.
To assemble, dip the rice paper rolls in a shallow bowl of warm water and place onto a plate. Layer some fresh herbs, a few small cos lettuce leaves, the vegetables, the vermicelli noodles and the mushrooms.
Roll the closest side of the rice paper roll over the filling and tuck in each side. roll away from you to close the roll.
Serve with the dipping sauce and enjoy!
Apr 21, 2023
Try these crispy and moreish Mushroom Pizza Pockets, made with mushrooms, spinach and ham – encased in crispy puff pastry.
Ingredients
1 sheet frozen puff pastry or 4 frozen raw rotis
½ cup pizza sauce
2 tsp dried Italian herbs
1 cup shredded cheese or 4 cheese slices
100 g sliced ham, chopped
6 cup mushrooms, about 1 cup sliced
½ cup marinated artichokes
Directions
Preheat oven to 200°C. Line two baking trays with baking paper.
Remove pastry from the freezer, take off the plastic. For puff pastry, slice into 4 squares and place on the baking trays.
Spread the pastry with pizza sauce, leaving about a 1cm edge around. Top with herbs, cheese, ham, sliced mushrooms and artichokes down one side of
each pastry. Fold over the untopped pastry and, using a fork, crimp to seal.
Bake for 15 minutes until the pastry is golden. Remove from the oven, leave for 5 minutes to cool then serve.
TIP:
Leftovers are great as a lunchbox stuffer the next day (make sure to pop an ice pack in with the lunchbox, especially in summer, to keep the food safe).
Apr 12, 2023
If you’re craving spicy, jump on the latest Korean chilli paste trend with these mushroom and veg bibimbap rice bowls.
Ingredients
1 cup brown rice or 1 (200g) microwave rice pouch
3 tbsp olive oil
1 medium zucchini, sliced thinly
50 g baby spinach
200 g button mushrooms, halved
1 medium carrot, grated
2 eggs
4 tbsp Korean chili paste (Gochujang)
2 tbsp soy sauce
2 tbsp sesame oil
Directions
Cook the brown rice according to the package instructions and set aside (if using a microwave rice pouch, heat rice just before serving).
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the sliced zucchini and sauté until tender and lightly browned. After 4 minutes, move the zucchini to the side and add spinach, stir for a minute until wilted. Remove both from the pan and set aside.
Return pan to heat, add remaining oil and sauté the mushrooms until they are tender and lightly browned, about 4–5 minutes.
Return pan to heat, add remaining oil and fry the eggs until the whites are set and the yolks are still runny.
In a small cup or jug mix together the Korean chili paste, soy sauce and sesame oil.
To assemble the bibimbap bowls, divide the cooked brown rice among two bowls. Arrange the sautéed zucchini, wilted spinach, and mushrooms on top of the rice. Top with grated carrot. Drizzle each bowl with the sauce, serve leftovers on the side.
Top each bowl with a crispy fried egg.
Apr 5, 2023
Grilled Lemongrass Mushroom Vermicelli Bowls
Ingredients
Lemongrass Mushrooms
2 cups Swiss brown mushrooms
2 tbsp Vietnamese fish sauce
½ tbsp white sugar
3 garlic cloves, minced
2 tsp soy sauce
3 tbsp lemongrass (only use the tender inner part), finely chopped
Pickled Carrots
1 large carrot
2 tsp white sugar
½ tsp sea salt
1 tbsp rice vinegar
Warm water, just enough to cover
Salad Dressing
1 tbsp white sugar
1 ½ tbsp rice vinegar
2 tbsp fresh lime juice
1 ½ tbsp Vietnamese fish sauce
1 tbsp water
½ red chilli, finely chopped, plus extra sliced chilli to top the bowls
Vermicelli Bowls
200 g vermicelli noodles
A big handful of fresh mint
A big handful of fresh coriander
1 small head of lettuce (cos, butter or oak leaf work well)
1 tbsp olive oil (to cook the mushrooms)
To serve:
Finely chopped red chilli
Directions
Slice the Swiss brown mushrooms. Finely mince the lemongrass and combine with all the other marinated mushroom ingredients in a bowl. Stir through the mushrooms and set aside for 20–30 minutes.
Make the pickled carrot: put carrot in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the salad dressing: combine all ingredients and stir.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside to drip in a sieve or colander.
Drizzle the mushrooms with a little olive oil and cook in the oven at 200ºC on grill/broil setting until cooked: about 10 minutes. You can also barbecue them!
Quarter lengthways and finely chop the cucumber. Finely chop the lettuce.
Divide the lettuce and cucumber between bowls and then add the vermicelli noodles.
Top with the mushrooms, pickled carrots and fresh herbs.
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