Nov 20, 2020
Spicy Fried ‘Shroom Burger
Ingredients
6 flat Australian Mushrooms
100 g table salt
½ bunch of thyme
6 garlic cloves
1L vegetable oil
50 g chilli powder
100 g garlic powder
100 g onion powder
100 g black pepper powder
600 ml buttermilk
30 g table salt
250 g self-raising flour
25 g table salt
10 g fresh cracked black pepper
6 soft white milk buns
American cheese
Hot sauce (of your choice)
Whole egg mayonnaise
Dill pickles, sliced 2cm thick
Directions
For the Mushroom Pattie
Place mushrooms with their stalks pointing up, and gently remove. Set stalks aside for Shroom Salt.
Generously season with Shroom Salt (or regular salt) and add 2 tbsp of garlic and thyme oil to the inside of the mushrooms.
Cover with aluminium foil, ensuring to create a seal within which the steam can cook the mushrooms.
Place into a preheated oven at 150°C for 30 minutes.
Remove, cool and place in buttermilk marinade until ready to cook burgers.
Reserve the cooking liquid to replace the Worcestershire for the World’s Best Bloody Mary
Mushroom Salt (for those who have pre-prepared)
Pop mushroom stalks in the oven at 80 degrees until dried and combine with table salt in a food processor.
Garlic and Thyme Oil
Strip thyme leaves off the stalk, and blitz with garlic cloves and vegetable oil in a food processor.
Buttermilk Marinade
Combine buttermilk and salt and reserve for drowning the Shrooms
Seasoned Flour
Combine self-raising flour with salt and fresh cracked black pepper.
Hot Sauce Mayo
Combine mayonnaise and hot sauce to taste.
TO ASSEMBLE
Preheat the remaining vegetable oil in a saucepan to 17°C, ensuring that the oil does not exceed ⅓ of the pot.
Toast the buns until golden and place the toasted sides up.
Place hot sauce mayo on top and bottom of the buns.
Place pickles, then American cheese on the bottom bun.
Remove the mushrooms from the buttermilk and dredge in the seasoned flour until well coated.
Deep fry until golden brown.
Remove and season generously with Shroom Salt and seasoning.
Place the Fried Shroom atop the cheese, nestle the top bun atop.
Recipe by Jake Smyth & Kenny Graham
Sep 28, 2020
Crispy sesame-crusted mushroom poke bowl
Ingredients
Sesame-crusted mushrooms:
200 g button mushrooms
¼ cup white sesame seeds
1 tbsp black nigella seeds
⅓ cup panko crumbs
Pinch of sea salt
1 egg
Dash of milk
Vegetable oil (for frying)
Poke bowl ingredients:
2 cups pre-cooked brown rice
1 bunch broccolini
⅓ cup frozen edamame beans, defrosted
1 avocado, sliced
¾ cup red cabbage, thinly sliced
1 small cucumber, thinly sliced
4 -5 radishes, thinly sliced
2 shallots, thinly sliced (white part only)
Dressing:
1 tsp white miso paste
3 tbsp mirin
1 tsp peanut butter
1 ½ tbsp tbsp vegetable oil
Directions
In a bowl combine the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt, stir to mix through.
In another bowl whisk together with a fork the egg and a dash of milk.
Heat up a deep sided saucepan filled with vegetable oil (3cm deep) to frying point (205 degrees C). To test if it’s at the right temperature, add a pinch of panko crumbs; if the oil bubbles then it’s ready.
Add the button mushrooms in batches to the whisked egg mixture, then roll them in the sesame / panko crumb mixture until they get an even crumb coating.
In batches, add the mushrooms to the heated oil and fry, using tongs turn them over after the outer crumb turns a crispy golden brown. Remove from the oil and place on a paper towel to absorb any excess oil. Repeat the process until all of the mushrooms have been cooked. It is best to cook these in batches and not to overcrowd the saucepan.
Blanch the broccolini and edamame in boiling water until the broccolini is cooked and crunchy and the edamame has changed to a bright green colour. Drain and set aside.
To make the dressing:
Combine all the ingredients in a small jug, stir well to combine and to dissolve any miso paste lumps.
To assemble the poke bowls:
Start with a base of pre-cooked brown rice, follow by arranging the vegetables over the top and around the edges of the bowls. Finish with adding the crispy crumbed mushrooms in the centre and sprinkle over the thinly sliced shallots.
Serve with the miso dressing poured over the top.
Note: this recipe includes peanuts. If you have nut allergies, please omit this ingredient.
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.
Jun 22, 2020
Mushroom Sweet Potato Gnocchi with Burnt Butter Sauce
Ingredients
2 medium sweet potatoes
2 cups all purpose flour
2 tsp salt flakes
Flour for dusting
250 g Swiss brown and button mushrooms, chopped in quarters
10 sage leaves
2 tbsp toasted pinenuts (optional)
½ lemon
50 g butter
Grated Parmesan
Directions
Preheat the oven to 200 degrees Celsius. Poke a few holes in the sweet potatoes with a fork, and then bake them for at least 1 hour on a bed of rock salt in the oven until they are tender and the skin starts to look wrinkly.
While the potato is still warm, peel the skin away from the flesh and set aside to cool slightly.
If you have a potato ricer, put the sweet potatoes through this. Otherwise you can use a fine sieve and push the potato through with a ladle or wooden spoon.
Place the flour on a board, or your kitchen bench. Make a well in the centre and add the riced / sieved sweet potatoes to the well. Season with salt and pepper.
Using your hands, work the sweet potato into the flour until it’s fully combined. You don’t want the dough to be sticky so keep adding flour gradually until you get a nice dry dough. This could take quite a bit of extra flour.
Once fully combined, roll the dough into a ball and cut it into 4 even pieces. Roll each piece into a long sausage, each about a finger in thickness.
Cut the rolls of dough into 2cm little pillows of gnocchi, and gently toss each piece into some flour on your work bench to ensure that it’s dry. At this point you could also use a gnocchi board or fork to press grooves into each piece of gnocchi to make it more professional looking but this is optional and tastes just as good without!
To cook the gnocchi, bring a large pot of water to the boil and add the salt. Blanch the sweet potato gnocchi in salted boiling water until they all float. Then drain, reserving a little of the cooking water.
In a large frying pan, over a high heat, add a splash of olive oil and a teaspoon of butter, add the quartered mushrooms and cook for a few minutes until golden. Spoon out the mushrooms into a bowl.
Using the same frying pan, add the cooked gnocchi and sear until crispy. Add the remaining butter, pine nuts, sage leaves and mushrooms you just set aside. Cook until the butter starts to burn. Then add lemon juice and Parmesan and serve.
TIPS
• Putting the potatoes through a sieve or potato ricer is a vital step to making gnocchi, as this breaks down the starch
• If you make gnocchi often, a potato ricer is a fairly inexpensive kitchen tool that is handy to have
Jun 10, 2020
BBQ Mushroom & Haloumi Flatbreads
Ingredients
500 g Self raising flour
500 g Greek yoghurt
6 Stems fresh thyme (leaves only)
4 Stems fresh rosemary (leaves only)
Salt and pepper to taste
Olive oil
Extra flour for dusting the bench and kneading the dough
3 Flat mushrooms
Small packet haloumi sliced
100 g Grated mozzarella to sprinkle
4 Garlic cloves minced
Leftover rosemary and thyme leaves for marinade
Directions
Put the flour in a big mixing bowl and make a well in the centre. In the same bowl, add all the yogurt into the well.
Mix together with your hands until the ingredients are combined to form a dough. (If the dough appears too dry, add more yogurt. If it is too wet, add more flour.
Add a generous pinch of salt, some pepper, fresh thyme, rosemary and a splash of olive oil to the dough and mix again lightly with your hands.
Sprinkle your workbench with flour and place the dough on top, and start to kneed the ball of dough with your hands until it becomes a nice, smooth ball, being careful not to overwork the dough.
Divide the dough into 8 equal portions and using a rolling pin, roll the dough into flat, long elliptical circles – you want it thin, but not so thin that you can’t pick up the rolled out dough!
Leave the dough to rest for a couple of minutes on your floured workbench whilst you make the mushroom mix. Cut the flat mushrooms and the haloumi into thick slices. They should be roughly the same thickness (just under 1cm).
Using a sharp knife, score the mushrooms slices on both sides, with shallow, diagonal lines that form a crisscross pattern, taking care not to cut through the mushroom.
Add the mushroom and haloumi slices to a bowl, with 2-3 tbsp olive oil, extra thyme leaves and garlic. Mix well and let it marinate for a few minutes.
To cook your flatbreads: Fire up your barbecue to a medium heat. Once hot and ready, brush one side of your flatbread with olive oil and grill this oil side down for 4 minutes (until you get grill marks on the underside of the flatbread).
At the same time, cook your mushroom and haloumi mix on the other side of the barbecue for 4 minutes, turning halfway through.
When one side of the flatbread is cooked, turn it over and sprinkle with grated mozzarella – the residue heat will start to melt it. Add the grilled mushroom and haloumi mix on top, alternating between mushroom and haloumi slices. Dress with fresh thyme leaves, and an extra drizzle of olive oil.
Remove carefully from the barbecue, slice, and serve on a board with hummus, pesto or baba ganoush.
TIPS
• Try adding different herbs to flavour the dough if you prefer.
• Scoring your mushroom slices creates extra ways for the mushrooms to soak up the delicious marinade flavours.
• Mushroom flats are best used in this recipe because they have a bigger surface area to caramelise.
• You can make a vegan version by using a non-dairy yoghurt for the dough, and extra mushrooms on top!
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