Aug 30, 2022
The easiest and most flavourful hoisin mushroom and minced pork spring rolls.
Ingredients
4 large flat mushrooms
1 medium onion
500 g minced pork
10 (21.5cm square) frozen spring roll pastry sheets
3 tbsp olive oil or peanut oil
⅓ cup hoisin sauce
Olive oil spray
TO SERVE, OPTIONAL
Soy sauce or Asian sesame ginger dressing
Directions
Roughly chop mushrooms. Peel and finely dice onion. Remove pork from the fridge and spring roll pastry from the freezer.
Heat a tablespoon of the oil in a large frying pan over medium heat. Add onion and cook, stirring, for 2-3 minutes until lightly caramelised and translucent. Transfer to a bowl and set aside.
Return pan to heat, add remaining oil and cook mushrooms, stirring, until browned, about 3 minutes. Transfer to the bowl with onion.
Return pan to heat, increase heat to high and add mince. Using a spatula, break up the meat into small granules and cook for 5 minutes for the meat to caramelise gently and cook through. Return onion and mushroom to the pan. Reduce heat to medium. Add hoisin sauce and stir to combine. Remove from heat.
Take a pastry sheet and place on a plate with one corner facing you. Dollop on about ½ cup of the the pork and mushroom filling across the sheet, just below the centre line (roughly the amount equal to a thick sausage).
Working from the corner closest to you, fold the pastry over the filling. Fold in the sides and then roll the spring roll quite tightly. Repeat with remaining filling and pastry sheets.
Preheat air-fryer at 220C for 5 minutes. Spray spring rolls with some olive oil all over. Air-fry in batches of 3-4, in a single layer, for 5 minutes.
Serve warm with soy sauce or dressing on the side, if using.
*Note: you can buy frozen spring roll pastry in most supermarkets and Asian grocers. We used the large spring roll sheets, 21.5cm a side.
Aug 30, 2022
A delicious marinated raw mushroom salad that makes a perfect side to barbecued chicken
Ingredients
375 g button mushrooms
1 (275g) jar marinated artichokes
100 g snow peas
Small handful of mixed sprouts – mung bean, snow pea
3 tbsp olive oil
2 small garlic cloves, peeled
3 tbsp finely chopped flat-leaf parsley
Pinch salt
¼ tsp freshly ground black pepper, plus extra to serve
Directions
Slice mushrooms and roughly chop artichokes and place in a bowl. Reserve 3 tablespoons of the artichoke marinade for the dressing. Remove stalks and roughly chop the snow peas. Add to the bowl along with sprouts.
In a small jar or cup mix together the reserved marinade, olive oil, crushed garlic, chopped parsley, salt and pepper.
Drizzle the salad with prepared dressing and mix well. Serve immediately or store in the fridge for about 4 hours or overnight for the mushrooms to marinade and flavours to mingle. Season with extra pepper to serve.
*Note: you can use button or small cup mushrooms in this recipe.
Oct 19, 2021
Stuffed mushrooms
Ingredients
8 large Portobello mushrooms
3 slices sourdough bread
¼ cup olive oil
1 tbsp fresh thyme leaves
⅓ cup chopped fresh parsley
2 garlic cloves, crushed
50 g pine nuts
40 g walnuts, chopped
1 lemon, juiced and zested
80 g parmesan cheese, finely grated
Directions
Preheat oven to 200ºC fan-force. Trim the stalks from the mushrooms and finely chop. Tear the bread into coarse crumbs, Place in a large bowl and drizzle with oil. Add the chopped stalks, thyme, parsley, garlic, pine nuts, walnuts, lemon juice, zest and half the parmesan. Season with sea salt and black pepper.
Place the mushrooms on a baking tray, stalk side up. Divide the stuffing between the mushrooms and press down slightly. Bake for 20 minutes or until the stuffing is golden and the mushrooms cooked.
Sprinkle with remaining parmesan to serve.
Oct 19, 2021
Baked mushroom & sweet potato rice
Ingredients
500 g sweet potato
2 tbsp olive oil
2 tsp chopped fresh rosemary
750 g swiss brown mushrooms, quartered
60 g butter, melted
1 tbsp olive oil, extra
4 garlic cloves, crushed
pinch grated nutmeg
1 ½ cups long grain rice (uncooked)
1 ½ cups chicken stock
1 ½ cups boiling water
½ cup walnuts, chopped
2 tbsp chopped fresh chives
Directions
Preheat oven to 180℃. Line a baking tray with baking paper. Peel the sweet potato and cut into 1cm cubes. Place in a bowl and toss with 1 tbsp oil, sprinkle with chopped rosemary. Place on the prepared baking tray and bake in oven for 25-30 minute or until cooked and golden
Place the quartered mushrooms in a large bowl and pour over the melted butter and extra oil. Add the garlic, nutmeg and season with salt & pepper.
Place the uncooked rice in a large baking dish. And pour over the stock and water. Top with the mushrooms in an even layer covering the rice. Bake in oven for 45-50 minutes or until the rice is tender and mushrooms cooked. Remove from oven and rest for 5 minutes. Toss through the roasted sweet potato and sprinkle with walnuts and chives. Note: Cooking time of rice might vary depending on the thickness of the baking dish. A metal dish cooks faster, ceramic will take longer.
Nov 20, 2020
Mushroom, brussel sprout and bulgar wheat salad
Ingredients
350 g brussel sprouts, trimmed and halved
450 g mushrooms, a mixture of cup, button and Swiss browns
3 tbsp olive oil, plus extra for serving
350 g cooked bulgar wheat (could use cooked brown rice, barley or freekeh)
½ bunch dill, roughly chopped
1 tbsp lemon thyme leaves
150 g feta cheese, crumbled
½ tsp chilli flakes
Juice and zest of a lemon
Directions
Preheat the oven to 200⁰C.
Place the brussel sprouts onto a flat baking sheet and toss with a tablespoon of olive oil. Season well with salt and pepper and bake for 30 minutes or until crispy at the edges.
Prepare the mushrooms by halving or slicing the larger ones and keeping the smaller ones whole.
Place the remaining oil into a large frying pan placed over a high heat and add the mushrooms. Cook for 5 minutes or until tender and coloured. You many need to do this in 2 batches. Season well with salt and pepper.
Place the cooked bulgar wheat into a bowl with the brussel sprouts and half of the dill and thyme. Add the feta, chilli, lemon juice and zest. Season with salt and pepper and a splash of olive oil. Taste and adjust seasoning if necessary. Place onto a large serving platter and top with the mushrooms and remaining herbs.
Recent Comments