Aug 14, 2017
Portobello Mushroom Fries
Ingredients
Vegetable oil, for deep-frying
100g (2/3 cup) plain flour
3 eggs, lighly beaten
2 cups panko breadcrumbs
250g Portobello Mushrooms, stalks trimmed, cut into thin fries
Salt and pepper, to season
2 tsp harissa
1 cup Greek-style yoghurt
Directions
Heat enough oil in a large saucepan to come one-third up the sides to 170°C
Meanwhile, place the flour, eggs and breadcrumbs into 3 separate wide, shallow bowls
Season the flour well with salt and pepper. Dust the mushroom fries in the flour, shaking off any excess, dip into the egg, then coat well in the breadcrumbs
In batches, deep-fry the fries for 5 minutes or until golden and cooked. Drain well on paper towel and season with salt
Mix harissa together with yoghurt. Serve with fries
Aug 14, 2017
BBQ Mushroom Skewers with Rosemary Gremolata
Ingredients
2 large bunches rosemary
500g Button Mushrooms, cleaned, stems removed
1 garlic clove
2 tbsp olive oil
1 lemon, zest finely grated
10g butter
Salt and pepper, to season
Directions
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
Jul 18, 2017
Tapas Style Garlic Mushrooms
Ingredients
2 tbsp olive oil
250g button mushrooms, cleaned
4 garlic cloves, finely chopped
2 tsp smoked paprika
2 tbsp finely chopped parsley
Salt and pepper, to season
Aioli and lemon wedges, to serve
Directions
Heat the oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes, tossing the pan regularly.
Add the garlic, smoked paprika, salt and pepper and cook for a further 1-2 minutes or until golden, tossing the pan regularly. Toss through the parsley to combine.
Serve the mushrooms with aioli and lemon wedges.
Jul 5, 2017
Healthy Creamy Mushroom Pasta Sauce
Ingredients
350g farfalle pasta
1 tbsp extra virgin olive oil, plus extra to drizzle
1 bunch sage, leaves picked
500g Button Mushrooms, cleaned, thinly sliced
50g butter
2 tbsp plain flour
2 garlic cloves, finely chopped
750ml (3 cups) vegetable stock
1 cup milk
250g fresh ricotta
75g walnuts, toasted, coarsely chopped
Salt and pepper, to season
Directions
Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.
Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside.
Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine.
Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.
Jun 22, 2017
Chicken-fried Portobello Mushroom Steak
Ingredients
Vegetable oil or other neutral oil, for shallow frying, plus extra for cooking
12 Portobello Mushrooms, stems removed
75g (½ cup) plain flour
2 tsp mixed dried herbs
3 eggs, lightly beaten
1½ cups fresh breadcrumbs
Salt and pepper, to season
Brioche burger buns, lettuce, tomato and horseradish mustard mayonnaise, to serve
Directions
In batches, heat 1 tbsp of oil over medium-low heat. Cook the mushrooms for 5 minutes each or until cooked through. Transfer to a plate and allow to cool.
Place 4 mushrooms with the underside facing up, top each with a mushroom, then top with the remaining mushrooms with the tops facing up.
Place the flour, eggs and breadcrumbs into 3 separate bowls. Stir the mixed herbs through the flour and season well with salt and pepper. Dust the mushroom patties well in the flour, then dip in the eggs to coat, then repeat process and coat well in the breadcrumbs.
Add enough oil into a deep frying pan to come 2cm up the sides and heat to 180C. Shallow fry the mushroom burgers for 3 minutes each side or until golden. Remove and drain well on paper towel, then season with salt and pepper.
Serve the mushroom steaks with salad or in a burger.
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