Dec 6, 2023
Beautifully creamy and delicious, you’ll want to make this creamy balsamic mushroom spaghetti ASAP!
Ingredients
1 tbsp fresh thyme leaves
500 g Portobello and Swiss Brown mushrooms, thinly sliced
2 tbsp extra virgin olive oil
5 cloves fresh garlic, finely sliced
3 tbsp balsamic vinegar
⅓ cup pure cream
400 g dried spaghetti
½ cup fresh finely grated Parmigiano Reggiano or Grana Padano
¼ cup fresh finely chopped parsley
1 pinch Sea salt
1 pinch Freshly cracked black pepper
Directions
Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
Serve immediately and enjoy!
NOTES
Feel free to use any of your favourite mushroom varieties for this recipe, whether it’s a mix of different kinds or just one type.
The key to enhancing the mushrooms’ flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it’s worth the wait.
For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it’s a luxurious addition.
Dec 6, 2023
Get your mushroom on toast fix with this easy to make recipe!
Ingredients
Tangy roasted mushrooms
500 g Mushrooms, sliced into 1cm pieces (We’ve used a mix of Portobello, Swiss Brown, and Button)
1 tbsp Extra virgin olive oil
1 pinch Generous pinch sea salt
1 pinch Freshly cracked black pepper
1 tbsp White wine vinegar
Chunky chive oil
½ cup Finely chopped fresh chives
3 tbsp Extra virgin olive oil
1 Zest of lemon
1 tbsp Lemon juice
1 pinch Sea salt to taste
To assemble
2 Large slices sourdough, toasted
80 g Fresh ricotta
Directions
Tangy roasted mushrooms
Preheat your oven to 220°C.
On a large baking tray, toss mushrooms in olive oil, salt, and pepper.
Roast at 220°C for 30 minutes, tossing them halfway through cooking.
Once cooked, the mushrooms should be crispy-edged and golden.
Remove them from the baking tray and transfer them to a bowl; immediately toss with white wine vinegar while they are still hot.
Set aside until ready to use.
Chunky chive oil
While the mushrooms are cooking, combine all the ingredients for the chive oil in a small bowl and stir to combine.
Set aside until ready to use.
To assemble
Thickly spread ricotta over the toasted sourdough.
Pile the tangy roasted mushrooms generously on top.
Drizzle over some of the chunky chive oil. Enjoy!
Notes
While roasting the mushrooms, make sure to toss them halfway through cooking to ensure even roasting and a uniform golden colour.
Additionally, you can prepare the mushrooms in advance, a day or two before. When ready to serve, simply reheat them in the oven for about 5-10 minutes.
Aug 4, 2023
Stews make the best soul food and this rustic mushroom stew is no exception.
Ingredients
400 g mixed mushrooms (Swiss Browns, buttons, cups or flat mushrooms)
1 brown onion, diced
3 garlic cloves, minced
2 –3 sprigs fresh thyme
2 fresh bay leaves
2 sprigs rosemary
2 tbsp tomato paste
1 ½ tsp sweet smoked paprika
2 cups mushroom base vegetable stock or vegetable stock
400 g can diced tomatoes
400 g can cannellini beans, rinsed and drained
Olive oil for cooking
Sea salt and black pepper
To serve:
1 tbsp chives, chopped
Crusty toasted bread
Directions
Slice the larger mushrooms, halve the medium ones and leave the smaller mushrooms whole.
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the mushrooms until they become soft. Remove from the pan and set aside.
Add another drizzle of olive oil to the same pan and sauté the diced onions and garlic. Once they become translucent, add in the tomato paste and cook off for a further couple of minutes. Follow by adding the herbs and spices, vegetable stock and can of tomatoes. Add the sautéed mushrooms back in and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 10–15 minutes so the flavours develop, and the sauce thickens.
Add in the rinsed and drained cannellini beans and allow to simmer for a further 5–10 minutes. If the sauce becomes too thick add a dash of extra stock.
Remove from the heat and serve with a good helping of fresh chives and crusty bread on the side.
Apr 21, 2023
The weeknight dinner of your dreams is here! This Roasted Mushroom and Veggie Quinoa Salad hits the spot and it’s so simple to make.
Ingredients
450 g Swiss brown mushrooms, quartered
¾ cup raw quinoa
1 red capsicum, chopped
1 yellow capsicum, chopped
1 red onion, chopped
1 bunch asparagus, chopped
olive oil spray
salt + pepper
Garlicky lemon vinaigrette
¼ cup lemon juice
1 tbsp white wine vinegar
2 tbsp olive oil
1 clove garlic, minced
salt + pepper, to taste
Directions
Cook quinoa according to package instructions.
Preheat the oven to 180°C fan-forced.
Place the vegetables on a large baking tray, spray with olive oil, toss in salt and pepper. Roast for 30 minutes or until the vegetables are tender.
Add the dressing ingredients to a screw top jar and shake well to combine.
Add the cooked quinoa to a large bowl along with the roasted vegetables. Pour over the dressing and toss to combine.
Apr 12, 2023
If you’re after a new and exciting meal to create, give this a go. It’s a healthy, affordable and delicious option that the whole family will love.
Ingredients
400 g flat mushrooms, sliced
1x 270g pack of udon or hokkien noodles
2 tbsp extra virgin olive oil
4 spring onions, cut into 2 cm slices
2 carrots, sliced
1 red capsicum, sliced
1 bunch pak choy, chopped
1/2-3/4 cups teriyaki sauce
Sesame seeds to garnish
Directions
Bring a pot of water to the boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
Meanwhile, warm oil in a large pan or wok over medium heat. Add the spring onions, carrots, capsicum, pak choy and mushrooms. Cook, stirring occasionally, until the vegetables are tender, 10 minutes.
Once the vegetables are done, add the noodles and ½ cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra saucy.
Serve the noodles in bowls with a little sprinkle of sesame seeds on top. Enjoy!
Recent Comments