Oct 14, 2021
Mushroom pasta with roasted garlic
Ingredients
600 g mixed mushrooms (Portobello, Swiss Brown and Button Mushrooms)
1 whole garlic bulb
180 g pappardelle pasta
70 g baby spinach
⅓ cup white wine (or vegetable stock)
35 g Parmigiano Reggiano cheese (Parmesan cheese)
6 sprigs of fresh thyme
2 tbsp olive oil
salt & pepper
chilli flakes
Directions
Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes
Wipe down all the mushrooms and chop them into roughly the same sizes
Sauté in olive oil, once browned, season with salt and pepper and thyme leaves
Add the white wine (or vegetable stock) and allow it to reduce slightly
Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through
Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
Nov 20, 2020
Grilled portobello mushrooms
Ingredients
8 portobello mushrooms
2 tbsp olive oil
small handful rosemary leaves
small handful lemon thyme sprigs, plus extra for serving
1 lemon, halved
Directions
Preheat a barbeque or chargrill to high.
Brush the mushrooms with olive oil and season well with salt and pepper.
Place on the grill and cook for 5 minutes on each side or until softened. Sprinkle over the herbs for the last few minutes.
Place the lemon halves, cut side down onto the grill and cook until nicely caramelised.
Transfer the mushrooms and lemons to a platter and sprinkle over some more fresh lemon thyme. Serve warm or at room temperature.
Nov 20, 2020
Button mushrooms on toast
Ingredients
1 tbsp olive oil
1 tbsp butter
250 g small button mushrooms
1 clove garlic, finely chopped
small handful fresh herbs – tarragon, chives and parsley work well
2 thick slices sourdough bread
roasted cherry tomatoes, to serve
Directions
Place a chargrill pan over a high heat.
Set a frying pan over a medium high heat and add the oil and butter. When the butter melts, add the mushrooms and garlic and cook for 5 minutes or until nicely coloured and tender. Roughly chop the herbs and stir them through. Season well with salt and pepper.
Place the sourdough slices onto the grill and cook on both sides, then transfer to 2 plates. Butter as desired.
Spoon the mushrooms over the toast and serve with roasted cherry tomatoes.
Nov 20, 2020
Cavatelli with Braised Mushrooms, Beans and Radicchio
Ingredients
¼ cup olive oil
1 medium brown onion, diced
300 g button mushrooms, thickly sliced
½ small fennel bulb, thinly sliced
4 cloves garlic, minced
½ head of radicchio, cut into large chunks
1 sprig of rosemary
1 bay leaf
½ cup white wine
1 can cannellini beans, drained
500 ml vegan chicken or veg stock
2 tbsp vegan butter
½ packet Cavatelli, cooked as per instructions.
Salt and pepper to season
Directions
Heat olive oil in a large pan over medium heat. Add the diced onions along with a big pinch of salt and cook for a few minutes or until they
begin to soften.
Throw in the sliced mushrooms and cook until they start to turn golden.
Add the fennel to the pan and cook for a few minutes before adding the garlic. Cook for a further minute. Season with salt and pepper.
Scatter the chopped radicchio into the pan and stir well to separate and coat then add the rosemary and bay leaf.
Pour in the white wine and reduce by half, then add in the drained beans. Stir to combine, then add the stock. Simmer over a medium-low heat until the liquid has reduced by half. To finish the sauce, add the butter and Parmesan and stir until melted and combined. Sprinkle over the parsley and stir through.
Add the cooked pasta into the pan over a low heat and toss well to coat. Check seasoning. Serve with extra Parmesan and a splash of extra virgin olive oil.
Recipe by Shannon Martinez
Sep 28, 2020
Baked breakfast mushrooms stuffed with spinach, feta and egg
Ingredients
4 large flat mushrooms (large Portobello mushrooms also work well)
1 big handful of baby spinach leaves
1 ½ tbsp marinated creamy feta cheese
4 medium free-range eggs
2 thyme sprigs
Cracked pepper to taste
Sea salt to taste
1 tbsp parsley, roughly chopped, to serve
Directions
Pre heat the oven to 180 degrees C.
To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.
Using a small paring knife, remove the stems.
Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces.
Carefully crack an egg into each mushroom on top of the spinach.
Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.
Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.
Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.
Serve straight away topped with parsley.
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