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.
Jul 11, 2019
Mushroom Bolognese Loaded Fries
Ingredients
900 g packet frozen oven fries
1 cup grated pizza cheese
1 large tomato, diced
1 Lebanese cucumber, diced
Chipotle mayonnaise, to serve
Mushroom Bolognese
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 rashers bacon, finely chopped
300 g cup, flat, Swiss Brown or Portobello mushrooms, roughly chopped (see tip)
2 tbsp tomato paste
400 g beef mince
800 g can diced tomatoes
2 tsp dried oregano
Directions
For the Bolognese, heat oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.
Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 20 minutes or until thickened. Season.
Meanwhile, preheat oven 220°C fan forced. Lightly grease a large roasting pan with oil. Place pan into oven for 5 minutes to get hot. Add the fries to the hot pan, roast 20 minutes or until golden and crisp.
Remove roasting pan from oven. Spoon over the bolognese. Sprinkle with cheese. Return to oven. Bake for a further 10 minutes, or until cheese is melted. Top with combined tomato and cucumber. Serve with chipotle mayonnaise.
Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
Aug 22, 2018
White Bean Sauté
Ingredients
200g button mushrooms (1x punnet)
200g edamame
1 tin lima beans (240g)/butter beans
2 tbsp Dijon mustard
150g thickened cream
1 tbsp lemon juice
Salt and pepper
Parsley, to garnish
Directions
Sauté mushrooms and oil for 2-3 minutes.
Add 1 tbsp of the mushroom butter.
Add the lima and edamame beans, and sauté for a further minute.
Add mustard, cream, lemon juice and chopped parsley.
Stir through until mixed.
Serve the chicken kiev on top of the white bean sauté.
Dec 4, 2017
Lemon & Herb Mushroom Salad
Ingredients
Dressing
125 ml extra virgin olive oil
Juice of 1 lemon
2 red chillies, de-seeded and finely chopped
Salad
250 g button mushrooms
4 mini cucumbers
1 bunch flat leaf parsley, roughly chopped
Salt and pepper to season
Directions
Dressing
In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined.
Salad
Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat
Dec 4, 2017
Zoodle and Mushroom Salad
Ingredients
80ml (1/3 cup) extra virgin olive oil
2 tbsp white wine vinegar
1 tsp raw sugar
4 zucchini, trimmed
250g Button Mushrooms, halved
1 punnet cherry tomatoes, halved
1 cup basil leaves
1 tbsp drained capers in brine
½ cup Sicilian olives, bruised with a knife, pits removed (optional)
Salt and pepper, to season
Directions
Preheat the oven to 220°C. Whisk 2 tbsp of the oil with the vinegar, sugar, salt and pepper in a large bowl, whisking until the sugar dissolves.
Using a spiraliser or julienne peeler, cut the zucchini into noodles and add to the bowl, tossing well to combine. Set aside to soften.
Combine the mushrooms, cherry tomatoes and capers on a large oven tray lined with baking paper. Drizzle with the remaining oil, season with salt and pepper and toss well to combine. Roast in the oven for 15 minutes or until the mushrooms are cooked and the tomato skins have burst.
Remove from the oven and pour the mixture into the bowl with the zoodles, including any pan juices and toss well to combine. Mix in the olives if using, top with the basil and serve.
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