Jun 3, 2024
A creamy flavoured sensation that will leave you wanting more.
Ingredients
4 chicken breasts
salt & pepper
3 tbsp plain flour
1 tbsp olive oil
Mushroom Sauce
2 tbsp butter
500 g white button mushrooms, sliced
2 -3 cloves garlic, minced
¼ cup white wine
¾ cup chicken stock
1 cup thickened cream
¼ cup parmesan cheese, grated
salt & pepper
Directions
Season chicken breasts with salt and pepper on both sides and coat in flour.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts and cook for about 6-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until the mushrooms are browned and tender.
Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
Pour in the wine and let it reduce for 1–2 minutes.
Add chicken stock, scraping up any browned bits from the bottom of the skillet. Stir for an additional 1–2 minutes.
Reduce the heat to medium, stir in the thickened cream, and let the sauce simmer until it starts to thicken.
Stir in the grated Parmesan cheese and continue to cook for another few minutes until the sauce is thick and creamy.
Season with additional salt and pepper to taste and return the cooked chicken to the skillet to combine with the sauce. Enjoy!
Apr 21, 2023
Garlicky Mushroom Sauce is like a hug in a pot. It’s perfect as we head into cooler nights, and can be paired with a schnitzel, steak or roasted veggies.
Ingredients
450 g button mushrooms, sliced
2 tbsp unsalted butter
½ tsp salt
¼ tsp ground black pepper
4 garlic cloves, minced
¾ cup chicken or vegetable broth
1 cup low fat thickened cream
½ cup finely grated parmesan
2 tsp fresh thyme leaves
Directions
Melt butter in a skillet over medium-high heat. Add mushrooms and cook for 4–5 minutes, until golden brown.
Just before they’re done, add the garlic, salt and pepper. Cook for 1 minute.
Add the broth, cream, parmesan and thyme. Stir, then lower heat to medium so the sauce is just simmering.
Stir occasionally and simmer for 2–3 minutes until it slightly thickens. Adjust salt and pepper to taste. Remove from the stove and serve.
May 19, 2021
Mushroom and chive gyoza
Ingredients
Gyoza
300 g cup mushrooms, finely diced
1 ½ tbsp ginger, minced
1 garlic clove, minced
200 g wombok cabbage, finely diced
1 tsp tamari sauce
½ bunch Asian chives, finally chopped
25 gyoza wrappers (round Gow Gee pastry)
Vegetable oil for cooking
Water
Dipping sauce
1 garlic clove, minced
1 tsp ginger, minced
¼ cup rice wine vinegar
½ tbsp sesame oil
1 tbsp tamari sauce or soy sauce
1 tbsp honey
1 small chilli, finally sliced
To serve
1 tbsp Asian shallots, thinly sliced
1 tsp toasted sesame seeds
Directions
Combine the dipping sauce ingredients into a jar and shake well. Set aside until you’re ready to serve.
To make the gyoza, heat a drizzle of vegetable oil in a wok or large heavy base fry pan with high sides on medium heat. Add ginger and garlic and sauté for a couple of minutes, then add the mushrooms to the pan. Cook until the mushrooms turn a golden brown colour.
Add the wombok cabbage and stir through. After 1 minute or once the cabbage has wilted down and turned translucent, add 1 tsp tamari or soy sauce. Allow to simmer for a further 2 minutes.
Turn off the heat, add the Asian chives, and stir through.
Transfer the gyoza mixture to a sieve to drain off any excess liquid while it cools down.
Once the mix has completely cooled down, the gyoza can be wrapped. Place 1 1/2 tsp (depending on how big your wrappers are) of mixture into the center of the wrapper. Brush the edge of the wrapper with water, then fold over the wrap so it looks like a half moon shape. Gently press the wrapper seams together along the joined seam. Set aside while the rest are made. Lay a tea towel over the top to prevent them from drying out.
Heat up a heavy base fry pan to medium-high heat. Add a good drizzle of vegetable oil and place the gyoza’s bottom side down (so the seam is at the top). Allow to fry for a few minutes until the base of the pastry is a golden brown colour. Add a splash of water to the pan (stand back to prevent it staying back on you) and place a lid on to steam them for a couple of minutes. Once the pastry has changed to a transparent colour and all the water has evaporated gently remove them from the pan. Set them aside while the remainder are cooked.
Serve the gyoza on a platter with the dipping sauce in a small bowl to the side. Sprinkle over the top toasted sesame seeds and freshly sliced Asian shallots.
Nov 20, 2020
Mushroom Sticky Date Pudding with Vanilla Ice Cream
Ingredients
Mushroom Sticky Date Pudding
175 g portobello mushrooms roughly chopped
100 g unsalted butter
120 g dark brown sugar
200 g Mejdool dates pitted
240 g boiling water
1 tsp bicarb soda
2 eggs
145 g self-raising flour
Pinch of salt
Butterscotch Caramel
125 g unsalted butter
100 g dark brown sugar
125 g thickened cream
Salt
Vanilla Ice Cream
3 egg yolks
80 g sugar
300 g milk
150 g thickened cream
10 g glucose
1 vanilla pod
Directions
For the Mushroom Sticky Date Pudding
Preheat the oven to 160C.
Place dates in a pot with bicarb and boiling water, cook over low heat until dates are softened.
Meanwhile melt butter in a pan then add mushrooms and cook for 8–10 minutes until mushrooms are softened. Then place the mushrooms (with all the excess butter) and dates
together in a blender and blend until smooth. Then add in the dark brown sugar followed by the flour and, lastly, eggs.
Blend until a batter is formed then pour into a 10cm cake ring lined with baking paper or lightly sprayed with oil.
Pour 250g of mix into each cake ring and bake for 30 minutes in the oven.
For the Butterscotch Caramel
Place the butter and sugar in a pot and stir gently over medium heat until sugars begin to liquify.
Whisk in thickened cream and bring to a boil, then simmer for 3–5 minutes while stirring. Once
thick enough to coat a spoon, season with salt and set aside.
For the Vanilla Ice Cream
Place milk, cream, glucose and vanilla together in a pot and bring to a simmer. Meanwhile whisk egg yolks and sugar until fluffy.
Whisk hot milk into the egg yolks and then return to the heat and bring to a temperature of 85C.
Strain the mixture and allow to cool down completely before churning.
To Serve
Remove mushroom date pudding from the cake ring while it’s still warm and cut in half for one portion.
Transfer onto a plate and scoop vanilla ice cream on top then finish with pouring warm butterscotch caramel over the dish.
Serve immediately.
Tip:Any off-cuts of the mushroom can be used to dry and blended into a powder to dust on top
of the dish.
Recipe by Reynold Poernomo
Jul 5, 2017
Healthy Creamy Mushroom Pasta Sauce
Ingredients
350g farfalle pasta
1 tbsp extra virgin olive oil, plus extra to drizzle
1 bunch sage, leaves picked
500g Button Mushrooms, cleaned, thinly sliced
50g butter
2 tbsp plain flour
2 garlic cloves, finely chopped
750ml (3 cups) vegetable stock
1 cup milk
250g fresh ricotta
75g walnuts, toasted, coarsely chopped
Salt and pepper, to season
Directions
Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.
Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside.
Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine.
Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.
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