Mar 30, 2023
A heart-warming meal, perfect for the colder months.
Ingredients
150 g Portobello Australian Mushrooms, thinly sliced
150 g Swiss brown Australian Mushrooms, thinly sliced
150 g white button Australian Mushrooms, thinly sliced
2 cups vegetable stock
3 tbsp olive oil
1 small to medium onion, diced
2 cloves garlic, crushed
100 g Arborio rice
½ cup dry white wine
2 tbsp cold butter
1 bunch chives, finely chopped
30 g freshly grated parmesan cheese
10 ml truffle oil
Sea salt and freshly ground black pepper to taste
Directions
Warm the stock in a saucepan over low heat.
Warm 2 tbsp olive oil in a large saucepan over medium-high heat.
Add all the sliced mushrooms; cook and stir until soft, about 3 minutes.
Remove mushrooms and their liquid to a bowl; set aside.
Add remaining 1 tbsp olive oil to the saucepan and stir in onion and garlic; cook for 1 minute.
Add the rice; cook and stir until rice is coated with oil and pale golden in colour, about 2 minutes.
Pour in wine, stirring constantly until wine is fully absorbed.
Add ½ cup warm stock to the rice and stir until the stock is absorbed.
Continue adding stock, ½ cup at a time, stirring constantly until all the liquid is absorbed and the rice is tender, yet firm to the bite. About 15 to 20 minutes.
Remove from heat and stir in reserved mushrooms and their liquid, butter, chives, and parmesan cheese.
Season with salt, pepper and truffle oil. Serve immediately.
Created in partnership with Canterbury-Hurlstone Park RSL Club
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.
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