Apr 15, 2016
Balsamic Mushrooms with Lime
Ingredients
1 cup walnut halves, chopped
1 /3cup olive oil
2 garlic cloves, crushed
1 small red chilli, deseeded & finely chopped
500g button mushrooms, trimmed
2 tsp brown sugar
1 tbs balsamic vinegar
2 tbs lime juice
steamed jasmine rice, to serve
Directions
Heat a wok over high heat. Add the walnuts & cook, stirring constantly, for 2-3 minutes or until hot. Remove & set aside.
Add oil, garlic & chilli to the wok & stir-fry for 30 seconds. Add the mushrooms & stir-fry for 2-3 minutes or until the mushrooms are just tender.
Combine the balsamic vinegar & brown sugar, add to the mushrooms & stir-fry 30 seconds or until well coated.
Remove from the heat, stir in the walnuts & lime juice. Serve with steamed jasmine rice.
Apr 15, 2016
Marinated Mushroom Salad
Ingredients
1/3 cup extra virgin olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, crushed
1 tsp caster sugar
2 tsp tahini paste
400g button mushrooms
1 bunch asparagus, trimmed
150g roasted capsicum, cut into strips
1 bunch watercress, sprigs picked
1/2 cup flaked almonds, toasted
Directions
Combine oil, lemon rind and juice, garlic, sugar, tahini plus salt and pepper in a large bowl. Whisk well to combine. Remove 1 tbs dressing and set aside. Add mushrooms to the bowl and stir to coat. Cover and refrigerate for 2 hours or until mushrooms have absorbed dressing.
Blanch, steam or microwave the asparagus until bright green and tender. Refresh in cold water, pat dry with paper towel and cut into thirds crossways.
Just before serving add asparagus, capsicum, watercress and almonds to the mushrooms and toss to combine. Arrange on a platter, drizzle with reserved dressing and toss gently.
Apr 15, 2016
Beef & Mushroom Meatloaf
Ingredients
3 tbs olive oil
200g button mushrooms, thinly sliced
200g Swiss brown mushrooms, thinly sliced
700g regular beef mince
250g packet microwaverice and quinoa (pre-cooked)
4 green onions, finely chopped
1 medium carrot, peeled, grated
1 medium zucchini, grated
100g (½ cup) roasted or char-grilled capsicum, chopped
½ cup finely grated parmesan
1 tbs fresh thyme leaves
250g cherry truss tomatoes
Directions
Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan.
Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until mushrooms are softened. Transfer to a large bowl. Set aside to cool. Drain off any liquid.Transfer½ cup of mushrooms to a bowl and set aside.
Add mince, precooked rice and quinoa, green onions, carrot, zucchini, capsicum and half the parmesan and half the thyme to mushrooms in the pan. Season. Mix with clean hands until well combined. Pressmixture into prepared pan. Smooth surface. Sprinkle over reserved mushrooms and remaining thyme, gently pressing them into the meatloaf. Bake for about 40-45 minutes, or until cooked when tested with a skewer. Stand for 15 minutes.
Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season.Roast for about 5 minutes, or until skins start to split.Turn meatloaf onto a tray, thenturn upright. Sprinkle over remaining parmesan, slice and serve with roasted tomatoes.
Apr 15, 2016
Quick & Easy Mushroom Flatbread
Ingredients
1 cup Greek-style natural yoghurt
2 ½ cups plain flour
1/2 tsp sea salt flakes, crushed
2-3 tsp cold water
300g button mushrooms, thinly sliced
1 tbs olive oil
Thyme salt, to serve:Optional
1 tsp sea salt flakes, crushed
1 tspfresh thyme leaves
Directions
Combine the yoghurt, flour and 1 tsp salt in a bowl, mix until combined, adding water if needed to bring dough together. Turn onto a lightly floured board and knead until smooth (it will take about 5 minutes). Wrap in plastic wrap and set aside to rest for 15 minutes or you can refrigerate for up to 24 hours.
Divide the dough into 10 each pieces (about60g or¼ cup). Shape into balls and then roll out on baking paper until 15cm in diameter. Top each with sliced mushrooms and use your palm the press into the dough, then roll over the dough to secure. Layer the pieces of flatbread between sheets of baking paper until ready to cook.
Preheat a barbecue plate or frying pan on high until hot. Brush both sides of dough with oil and cook, mushroom side-down first for about 1 minute, or until bubbled up and charred, then turn and cook for a further 45-60 seconds.
To make thyme salt: Combine salt and thyme. To serve, Brush warm bread lightly with oil and sprinkle with thyme salt.
Serving ideas:
Serve topped with a dollop of Labneh and drizzle extra virgin olive oil.
Spread with smashed avocado, top with tomato and mixed lettuce.
Serve with beef, lamb or pork skewers, dollop yoghurt and mixed salad leaves.
Cut into pieces and serve with dips.
Top with pulled Mexican pork, a dollop of chipotle mayonnaise and coleslaw.
Apr 15, 2016
Sautéed Button Mushrooms & Green Beans
Ingredients
3 tbs olive oil
2 large garlic cloves, crushed
2 tsp ground sweet paprika
400g button mushrooms, stalks trimmed
200g green beans, topped, cut into 3cm lengths
250g tomato medley(ie Kumato, mini roma, cherry, teardrop)
1 lemon, halved
Directions
Put oil, garlic and paprika into a large frying pan. Put over medium heat, stirring until warm and fragrant. Increase heat to high. Add mushrooms. Cook, stirring occasionally for about 5 minutes, or until mushrooms are light golden.
Wash beans then add to mushrooms. Cover with lid. Cook for about 1-2 minutes, or until beans are tender crisp. Add tomatoes, toss over high heat for 1 minute until warm. Squeeze over lemon juice and toss to combine. Season and serve.
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