Nov 18, 2019
Crunchy Soft Mushroom Tacos
Ingredients
Baja Sauce
1 jalapeño, roughly chopped
10 pickled green peppercorns
½ bunch coriander, roughly chopped
1 lime, juiced
3 tbsp sour cream
1 tbsp extra virgin olive oil
Salt, to taste
Corn salsa
3 tbsp extra virgin olive oil
1 tin canned corn
2 tomatoes, cores removed, diced same size corn kernels
Leaves from ½ bunch coriander
½ red onion, diced size of kernels
1 lime, juiced
1 jalapeño, sliced
Salt and pepper, to taste
Mexican Mushrooms
4 flat mushrooms, cut in thick slices
3 tbsp Mexican seasoning
1 tsp dried chilli optional
Splash extra virgin olive oil
Crunchy Soft Tacos
6 taco shells
6 soft tortillas, softened on an open flame (or in the microwave)
2 ripe avocados
Splash lime juice
Dash extra virgin olive oil
2 tbsp sour cream
Salt and pepper, to taste
Directions
Baja Sauce
Combine all ingredients in a mortar and pestle (or a small food processor) until all ingredients are smooth. Set aside.
Corn Salsa
Heat up 1tbsp olive oil in a medium sized pan over a high heat. Sauté corn for 2 minutes until golden, add to a bowl with the rest of ingredients, then mix together. Set aside
Mexican Mushrooms
Then, marinate the mushrooms with all ingredients, panfry on a medium heat for 2 minutes on each side, to avoid burning the marinade. Set aside.
Crunchy Soft Tacos
Finally, cut both avocados in half and remove each pip, setting aside. Using a fork inside each half, mash the avocado together with lime juice, sour cream and olive oil to form a rough guacamole.
To preserve the bright green and avoid oxidation, you can return the pips to the centre of the avocados and stick the halves together to close till you are ready to use.
Spread each soft tortilla with a spoonful of guacamole, then wrap around the hard taco shell.
Gently press the soft tortilla to the sides of the hard taco shells, using the guacamole as a glue. Repeat with remaining taco shells and soft tortillas
To serve, spoon a little of the salsa into the base of the hard taco, top with Mexican mushrooms and drizzle with baja sauce. Eat immediately.
Oct 28, 2019
Kentucky baked mushroom KBM burgers
Ingredients
4 Portobello mushrooms
1 cup buttermilk
½ cup plain flour
½ cup Panko breadcrumbs
½ tsp baking powder
1 ½ tsp white pepper
1 ½ tsp Italian Seasoning or oregano
1 ½ tsp garlic powder
1 ½ tsp paprika
¼ tsp turmeric
¼ tsp cayenne (optional)
1 tsp salt
1 tsp black pepper
2 tbsp chopped parsley
25 g butter melted
Directions
Place the mushrooms in a bowl and pour the buttermilk in to coat. Let it sit for a couple of minutes.
Preheat your oven to 200c (fan forced).
In a medium sized bowl using a whisk, mix together the flour, Panko breadcrumbs, baking powder and herbs and spices. Set aside.
Place the baking dish in the oven so it gets hot (around 10 minutes). While the dish is heating up, remove the mushrooms from the buttermilk, shaking off any excess, and dust in the seasoned flour mixture, coating completely, covering well.
Remove the baking dish from the oven, then add the melted butter so it coats the base of the dish.
Arrange the mushrooms on top, without touching the sides.
Bake for 10 minutes, uncovered. Remove from the oven then flip the mushrooms over and bake for another 10 minutes.
Serve on a soft bread roll of your choice (rye, brioche, soft white, sour dough or multigrain), with cheese, lettuce, tomato slices and kewpie mayo, or any of your favourite burger toppings or sauces.
Sep 2, 2019
Colourful Mushroom Pasta Bake
Ingredients
2 tbsp extra virgin olive oil, for cooking and greasing
120 g Manchego or Pecorino cheese, grated (or use regular grated cheese)
75 g spaghetti, cooked and cooled
200 g white cup mushrooms, thinly sliced (1x punnet)
1 large zucchini, spiralised
1 large beetroot, spiralised
1 large carrot, spiralised
4 large leaves kale ripped in long stripes
Big pinch dried oregano
Salt and pepper, to taste
100 ml double cream
2 large eggs
Directions
Preheat the oven to 185ºC (fan forced)
Using the first tablespoon of olive oil, grease the inside of a 20cm loose bottomed cake tin, then layer with baking paper
Sprinkle a thin layer of cheese over the base and the sides creating a thin layer of cheese
In a large bowl, add the pasta, mushroom and veggies. Mix well with your hands getting them nicely tangled to get a colourful effect
Season with salt, pepper and oregano and sprinkle half of the grated cheese on top. Mix again to combine
Take the pasta, mushroom and veggie mix and press it down gently into the tin, setting the mixture in place
In a small bowl or jug, whisk the cream and eggs together. Pour over the cake tin so it fills any gaps
Bake for 25 minutes, or till crisp and cooked through. Allow the pasta bake to rest for 5 minutes in the tin, then run a thin knife around the side and release and serve onto a platter
Perfect with a tomato Caprese salad or a classic rocket and pear salad
Top tip – you can also add chorizo if you’d like for a meatier flavour. If you don’t have a spiralizer, you can grate the veggies instead. Feel free to use any of your favourite veggies too!
Aug 6, 2019
One pan Greek-style mushroom and lentils
Ingredients
3 tbsp olive oil
400 g Swiss Brown, small cup or button mushrooms
1 brown onion, finely chopped
1 tsp sweet paprika
½ tsp dried chilli flakes, optional
2 400g can diced tomatoes
400 g can brown lentils, drained, rinsed
150 g (1 cup) pitted kalamata olives
1 lemon, rind finely grated, quartered
125 g feta, crumbled
¼ cup shredded flat leaf parsley leaves
Greek yoghurt & chargrilled sourdough, to serve
Directions
Heat a large frying pan over high heat. Add 2 tablespoons oil and mushrooms, cook, shaking pan often 3 minutes until mushrooms start to colour. Remove to a plate.
Reduce heat to medium, add remaining oil and the onion, cook stirring 4 minutes until soft. Add garlic, paprika and chilli flakes, cook stirring 1 minute. Return the mushrooms. Add the tomatoes and bring to the boil. Simmer gently 10 minutes. Add lentils, olives and lemon rind. Simmer 5 minutes. Squeeze over the juice from 1 lemon quarter. Season with pepper.
Remove from the heat, crumble over the feta, sprinkle with parsley. Serve with yoghurt, bread and remaining lemon wedges.
Tip for a non-vegetarian option; Cut 4 chicken thigh fillets in half crossways and brown after step 1 above. Remove to a plate. Follow step 2, returning the chicken to the pan with the mushrooms.
Jul 3, 2019
Mushroom Gnocchi Bake
Ingredients
500 g gnocchi
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, thinly sliced
300 g cup or Swiss Brown mushrooms, halved
250 g chargrilled capsicum, drained, chopped
700 g jar tomato passata
½ cup water
2 tsp sugar
1 tbsp balsamic vinegar
200 g piece fresh ricotta
Small fresh basil leaves, to serve, optional
Dressed rocket, to serve
Directions
Preheat oven to 200°C fan-forced. Cook the gnocchi in a large pan of boiling salted water for 1 minute. Drain well.
Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high, add garlic and mushrooms, cook, stirring, for 5 minutes until mushrooms soften. Add capsicum, passata, water, sugar and vinegar. Season. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes until sauce thickens slightly.
Spoon sauce into 10-cup capacity ovenproof dish. Scatter gnocchi over sauce. Break the ricotta into pieces and drop over the gnocchi. Place onto a tray. Bake for 15 minutes or until gnocchi is tender. Stand for 5 minutes.
Scatter over the basil. Serve with salad.
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