Feb 7, 2018
Mushroom and Pumpkin Sausage Rolls
Ingredients
1kg pumpkin, skin removed and chopped into bite sized pieces
350g button mushrooms, sliced thinly
4 puff pastry sheets, defrosted
1 brown onion, finely diced
2 garlic cloves, crushed
1 tbsp rosemary, chopped roughly
1 egg, whisked
2 tbsp olive oil
1 tbsp sesame seeds
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp garlic salt
¼ tsp chilli flakes
½ tsp paprika
Directions
Preheat oven to 180 degrees Celsius. On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.
Leave to roast in the oven for 40 minutes or until soft. *Don’t steam the pumpkin– It gives a very different taste.
In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.
In a small bowl, add all spices together and mix.
Once pumpkin is ready, add it to a large mixing bowl and mash until smooth. Add the mushrooms mixture and spices, mix thoroughly.
Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and shape into a sausage-like roll.
Grabbing the end of the puff pastry, roll forwards wrapping tightly, moving towards the opposite end. Repeat this with all pastry sheets and the pumpkin mixture. Once all done, cut the rolls using a super sharp knife into small 3-5cm rolls. *Always face the seam side down on the sausage rolls, as they can puff up and un-do in the oven.
Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg over the top of each roll.
Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.
Serve while hot with some tomato sauce!
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.
Dec 4, 2017
Mushroom and Ancient Grain Salad
Ingredients
1 packet superblend (fibre) – freekeh, green and yellow lentils and beans
80ml (1/3 cup) extra virgin olive oil
2 punnets Swiss Brown Mushrooms, cleaned, quartered
2 lemons, zest finely grated, juiced
1 red onion, halved very finely shaved
1 bunch coriander, finely chopped, including the stems
80g pine nuts, toasted
200g feta, optional
Salt and pepper, to season
Directions
Cook the grain blend according to packet instruction, then drain, set aside and cool.
Meanwhile, heat 1 tbsp oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked. Season with salt and pepper. Turn off the heat and allow to cool.
Combine the lemon zest and juice with the onion in a large bowl. Add the remaining oil, cooled grain blend, mushrooms, coriander and pine nuts and toss to combine.
Season well with salt and pepper. If using, top with the feta to serve.
Oct 6, 2017
Mushroom Paella
Ingredients
600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice)
250g Spanish rice
250g Flat Mushrooms sliced (3 medium or 2 large)
Chives for garnish
2 Button Mushrooms thinly sliced
2 radishes thinly sliced
50g grated manchego cheese
1 lemon, cut into wedges, to serve
Sofrito
2 large ripe oxheart tomatoes, roughly chopped
2 large roasted red capsicums from jar (piquillo)
3 portobello mushrooms, ripped into pieces
4 cloves garlic, peeled
½ bunch parsley
½ bunch chives
25ml olive oil
1 pinch saffron threads
1 tablespoon smoked paprika
Directions
To make the sofrito: Place all ingredients in a food processor and process to a pesto consistency. Heat a 30cm fry pan or paella pan on high heat.
Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add Flat Mushrooms, Mushroom stock and bring to the boil.
Sprinkle in rice and reduce to a medium heat. Continue cooking for about 16-18 minutes. Do not stir! When rice is tender and liquid has almost fully reduced (there should still be some liquid in the paella-pan), cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).
Season to taste with salt and freshly ground black pepper and garnish with chives, thinly sliced button mushrooms, radish and grated manchego cheese.
Squeeze over lemon juice just before serving.
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