Mar 14, 2023
Craving a Mexican-inspired meal? Look no further than our Cheesy Mushroom Quesadillas.
Ingredients
2 tbsp olive oil
1 tbsp butter
400 g flat mushrooms, sliced
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp cumin
1 tsp ground coriander
4 tortillas
½ cup baby spinach leaves
1 cup grated mixed pizza cheese
Hot sauce (optional)
Serve:
Serve with sliced avocado, coriander, and jalapeños
Directions
In a fry pan, over medium high heat, heat oil and sauté mushrooms and garlic and spices, until soft. Remove from the pan.
Warm up a sandwich press or fry pan to medium-high heat and lightly oil. On it, place one tortilla, add half the mushroom mixture, baby spinach, cheese, and drizzle over the optional hot sauce. Top with tortilla. Press down and cook for 3 minutes. Carefully flip over and cook the other side. Remove from the pan and repeat the process.
Serve with sliced avocado, coriander, and jalapeños.
Aug 30, 2022
Grilled, these Swiss brown mushroom skewers are a perfect side for a spring barbecue
Ingredients
12 Swiss brown mushrooms
2 tbsp olive oil
1 tbsp soy sauce
1 large garlic clove, peeled
1 tbsp freshly chopped flat-leaf parsley, plus extra to serve
¼ tsp pepper, or to taste
Directions
If cooking on a barbecue, soak wooden skewers in water while you prepare the mushrooms, to prevent the skewers from burning.
Cut mushrooms in half and place in a large bowl.
In a small bowl mix together olive oil, soy sauce, crushed garlic parsley and pepper. Drizzle the mixture over the mushrooms and mix gently until mushrooms are coated.
Skewer 3 mushroom halves onto each stick on the diagonal to prevent them from splitting and grill until just tender and slightly browned, about 2 minutes per side.
Transfer to a serving plate and sprinkle with extra parsley.
Serve immediately or store in an airtight container in the fridge for up to 2 days and add to salads or enjoy as a cold side.
*Note: Pick mushrooms that are roughly the same size to ensure even cooking – used mushrooms with the cap roughly the size of a 50c coin.
Aug 22, 2022
Succulent grilled portobello mushrooms, drizzled with a tangy, salty-sweet Asian chimichurri-inspired sauce
Ingredients
CHIMICHURRI
3 sprigs coriander
1 red long chilli, seeds removed
2 small garlic cloves, peeled
2 tsp fish sauce
4 tsp peanut oil
2 tsp brown sugar
Juice of 1 lime
2 tbsp olive oil
INGREDIENTS
8 large Portobello mushrooms
2 tbsp olive oil
20 g butter
Directions
To make the chimichurri, roughly tear coriander and chop chilli. Place all ingredients in a small pyrex-style jug and process using a stick blender until combined but still a little chunky in consistency. Transfer to a small bowl and reserve for serving.
Heat oil and butter on the flat barbecue griddle or in a pan. Cook mushrooms, turning often, for about 6-8 minutes until lightly browned and starting to soften.
Transfer cooked mushrooms to a serving plate and serve with a good drizzle of the chimichurri sauce.
*Note: you can buy pre-packed 375g pack of Portobello mushrooms which contains around 8-9 mushrooms.
Jul 26, 2022
Grilled Thyme Mushrooms Served Over Crispy Rosti’s And Persian Fetta
Ingredients
3 large potatoes, peeled
1 large sweet potato, peeled
5 tbsp all purpose flour
Pinch sea salt
Vegetable oil for frying
200 g Swiss mushrooms, thinly sliced
2 -3 thyme sprigs
4 tbsp marinated Persian fetta
1 tbsp chives, finally chopped
Directions
Grate the potatoes and sweet potato, add to a large mixing bowl. Using paper towel squeeze the grated vegetables to absorb the excess water. It is best to dry them off as much as possible.
Add the all-purpose flour and sea salt, toss through using your hands to lightly coat.
Place a heavy base medium fry pan on medium to high heat. Fill up to 1 1/2cm deep with vegetable oil and allow it to come up to frying temperature. To test if the oil is hot enough, add a pinch of potato mixture. If it sizzles and bubbles around the edge of the potato, then it’s ready to start cooking.
Using your hands press tightly together roughly 2 tbsp of the vegetable mixture. Place it into the oil, using a spatula press down with pressure to flatten and compact the vegetables. Lightly fry and gently swirling the pan, once the colour has turned golden (a couple of minutes) and the edges are crispy gently flip over to cook the other side for a further minute or two. Once cooked on both sides, remove and place on a piece of paper towel. Cover with a lid to keep warm while the remainder are cooked.
To cook the mushrooms; placed a heavy base fry pan on medium heat, add a drizzle of olive oil followed by the mushrooms and thyme. Sauté while stirring until the mushrooms become golden and soften. Remove from the heat.
To serve; add a spoon of Persian fetta on top of each rosti, followed by add the mushrooms and a sprinkle of chives.
Jul 15, 2022
GRILLED PORTOBELLO STEAKS WITH GARLIC WHITE BEAN MASH AND A HERB GREMOLATA
Ingredients
Mushrooms:
4 Portobello mushrooms, thickly sliced
1 tbsp butter
Herb gremolata:
½ cup parsley, finely chopped
1 tbsp marjoram, roughly chopped
1 lemon zested
Juice of 1/2 lemon
1 garlic clove, minced
¼ cup olive oil, plus extra for serving
Pinch sea salt
Butterbean mash:
1 tbsp butter
½ leek, thinly sliced
2 400g cans of butter beans, drained
½ tbsp marjoram, roughly chopped
¼ cup milk
¼ cup parmesan cheese, grated
Pinch sea salt
Pinch fresh cracked pepper
Directions
To make the herb gremolata; combine all the ingredients into a small bowl and stir to combine. Set aside until serving.
To make the butterbean mash; add the butter, garlic and leek to a medium size saucepan on medium heat. Sauté until softened, follow by adding the drained butter beans, marjoram and milk. Roughly mash the beans so the mash is still chunky.
Once the mash has come up to heat, stir through the parmesan cheese, a pinch of salt and freshly cracked pepper. Set aside.
Heat a frying pan on medium heat and add the butter. Once it has melted add the portobello mushrooms and sauté until golden.
To serve, divide the butterbean mash between two plates, and add the sautéed portobello mushrooms. Finish off with a couple of spoons heaped with herb gremolata over the top and an extra drizzle of olive oil.
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