Apr 20, 2016
Tandoori roasted cup mushrooms
Ingredients
1 cup Greek-style natural yoghurt
5 tbs tandoori paste
1 tsp ground cumin
500g cup mushrooms
Coriander leaves, yoghurt, naan bread & lemon wedges, to serve
Directions
Preheat oven to 250°C or 230°C fan forced. Combine yoghurt, tandoori paste and cumin in a large bowl. Add mushrooms and stir to coat.
Place mushrooms onto a well-greased baking tray. Roast for 10-12 minutes until lightly charred and tender.
Top with coriander leaves and serve with yoghurt, naan bread and lemon wedges.
Apr 19, 2016
Mushroom & Pearl Barley Risotto
Ingredients
1.2 litres vegetable stock
2 tbs extra virgin olive oil
200g button mushrooms, sliced
500g pearl barley
60g unsalted butter
6 flat mushrooms, trimmed
60g grated parmesan
200g baby spinach
Rocket, spinach or watercress sprigs, to serve
Directions
Pour stock in a saucepan over high heat and bring to the boil. Reduce heat to very low and hold at a gentle simmer. Heat oil in a large heavy-based saucepan over medium heat. Add the sliced mushrooms and cook, stirring, for 5 minutes or until soft. Stir in the barley.
Add a ladleful (about 125mls or ½ cup) of simmering stock to the barley mixture and cook, stirring constantly, until liquid is absorbed. Add stock, a ladleful at a time, stirring constantly and allowing the liquid to be almost absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender
Meanwhile, melt the half butter in a large frying pan over high heat. Add the flat mushrooms and cook for 3-4 minutes each side until tender.
Add the remaining butter, parmesan and spinach to the barley mixture and season to taste. Spoon into the centre of serving bowls, top with mushroom, extra parmesan and rocket or watercress and serve.
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