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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