Dec 20, 2021
Asian Inspired BBQ Mushroom Nourish Bowl
Ingredients
10 large white button mushrooms, sliced into thirds
6 skewers
1 cup soba noodles
3 small bunches bok choy
1 cucumber, ribboned
2 cups kale
1 small avocado, halved
1 bunch spring onions, finely sliced
1 400g can chickpeas
1 tbsp paprika
2 tbsp olive oil
1 fresh lime
Marinade
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sake
1 tbsp mirin
4 tbsp soy sauce
1 tsp sesame oil
Directions
Thread your sliced mushrooms onto skewers and coat with the marinade, set aside.
To make the chickpeas, add 1 tbsp of olive oil to a fry pan, plus the chickpeas, paprika and a pinch of salt. Lightly fry for 5 minutes.
In the meantime, sauté the kale and bok choy and prepare the soba noodles according to packet instructions.
Heat a BBQ or fry pan over high heat and cook the mushrooms for approx. 5 minutes each side.
Assemble your nourish bowls with all of the ingredients and enjoy.
Dec 13, 2021
Mushroom Grazing Board
Ingredients
Mushroom & Lentil Rolls
3 sheets puff pastry
3 cups finely sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)
2 stalks celery, finely sliced
1 brown onion, finely sliced
3 garlic cloves, crushed
1 tbsp olive oil
2 eggs (one for the mixture, one to bind and coat)
2 cups baby spinach, chopped
1 tbsp fennel seeds
3 tbsp parsley, finely chopped
1 grated green apple
400 g can lentils, drained
¼ cup grated Parmesan cheese or ½ cup of tasty cheese
¼ cup white sesame seeds
Your favourite tomato chutney to serve
Mini Roasted Mushrooms
20 mini white button mushrooms
1 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 tbsp oregano
1 tsp chilli flakes (optional)
Grated Parmesan cheese, to go on top
Sautéed Mushrooms
1 cup sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)
1 garlic clove, minced
1 tbsp olive oil
Directions
Preheat your oven to 180 degrees
For the rolls, line two large baking trays with baking paper
In a medium-sized saucepan, pre-heat the olive oil and sauté the garlic and onion for 2-3 minutes. Add the diced mushroom and sauté for an additional 3 minutes or until soft
Add the mushroom mix to a large bowl and combine with the remaining ingredients (excluding the puff pastry, one egg, sesame seeds and chutney)
Cut each pastry down the centre
Fill the middle of the pastry with mushroom mix and coat one side (lengthways) of the pastry with egg
Fold the pastry so the two sides join, press firmly. Coat with additional egg and sprinkle with sesame seeds. Cut the pastry into 4-5 mini rolls.
Repeat this process until the mushroom mix has been used in its entirety
Place the rolls into the oven for ~30 minutes or until golden
When the rolls have 20 minutes left, line a small baking tray with baking paper and add the button mushrooms to the tray and drizzle over the olive oil
Top each button mushroom with a slice of garlic and a sprinkle of oregano and chilli. Grate Parmesan cheese over the mushrooms and place into the oven for 15 minutes
Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1 cup of your favourite mushrooms. Cook until golden and set aside.
Nov 30, 2021
Creamy Mushroom Toast
Ingredients
1 portobello mushroom sliced
4 Swiss brown mushrooms sliced
½ small onion sliced
1 garlic clove diced
1 tbsp olive oil
2 slices whole grain sourdough bread toasted
2 tbsp ricotta cheese
Handful rocket leaves
1 tbsp balsamic vinegar
Salt and pepper
Chopped parsley
Chili flakes (optional)
Directions
Sauté onion in 1 tbsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes
Add mushrooms with a light drizzle of olive oil and sauté over a high heat
When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
In a bowl, add rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together 5. To assemble, spread ricotta cheese on toasted sourdough, add rocket leaves, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!
Nov 30, 2021
Mushroom stroganoff
Ingredients
1 brown onion, diced
2 garlic cloves, crushed
1 kg Swiss, button and Flat mushrooms, thinly sliced
3 sprigs thyme
1 tbsp tarragon, plus extra to serve, finely chopped
1 tbsp grainy mustard
1 tbsp Worcestershire sauce
200 ml crème fraîche
1 tbsp parsley plus extra to serve, finely chopped
1 1/2 cup white rice,
Boiling water
1/2 bunch English spinach
Olive oil for cooking
Directions
Sauté the garlic and diced onion in a large frypan on medium heat with a drizzle of olive oil.
Once they become translucent add the sliced mushrooms and thyme, stir through.
When the mushrooms have sweated down and become darker in colour (7-9 minutes) add the grainy mustard, Worcestershire sauce and 1 tbsp of chopped tarragon and stir through. Allow to simmer for 5 minutes.
Add the crème fraîche and stir through, simmer for a further 5-8 minutes.
Meanwhile, cook the rice as per the packet instructions.
Blanch the English spinach in boiling water for a couple of minutes until they become soft. Drain and mix through the rice along with extra chopped parsley.
Before serving add extra parsley and extra chopped tarragon to the mushroom stroganoff and serve alongside the rice.
Nov 30, 2021
Creamy, cheesy mushroom and potato bake
Ingredients
3 garlic cloves, crushed
1 leek, sliced
1 tbsp butter
5 large flat mushrooms, roughly chopped
7 swiss brown mushrooms, roughly chopped
4 sprigs of fresh thyme
1 & 1/4 cups thickened cream
1 tbsp powdered vegetable or chicken stock
2 large sweet potatoes, peeled & sliced
5 large potato, peeled & sliced
1 cup pecorino cheese, grated
1 cup tasty cheese, grated
Salt and pepper to taste
To Serve:
Parsley, roughly chopped
Directions
Preheat the oven to 180 degrees fan-forced.
Sauté the garlic and sliced leek in a large frypan on medium heat with the butter.
Once they have softened add the sliced mushrooms and thyme, stir through until mushrooms start to soften.
Add the cream and powdered stock, stir through and allow to simmer for 5 minutes. Check the salt and add pepper to taste. Remove from the heat and set aside.
Arrange the sweet potato and potato slices in a vertical position in a large rectangle baking dish.
Pour over the mushroom cream sauce followed by sprinkling over the top the grated pecorino and tasty cheese. Place in the oven to bake for 50 minutes or until the potato and sweet potato is softened.
Serve straight away from the oven with chopped parsley sprinkled over the top and a side of crusty bread.
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