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.
Nov 23, 2021
Garlic balsamic mushroom salad bowl
Ingredients
500 g white button or brown mushrooms
3 garlic cloves, minced
2 tbsp balsamic vinegar
3 tbsp olive oil
3 sprigs of fresh thyme
Wooden skewers, pre-soaked in water
Salad
2 cups brown rice & quinoa mix, pre-cooked
1 zucchini, sliced
1 red bullhorn pepper, sliced in half with seeds removed
1 handful salad greens
1 handful snow pea shoots
1 cucumber, thinly sliced
2 tbsp red cabbage sauerkraut, store-bought
1-2 carrots in different colours, shaved
1 tbsp pinenuts, toasted
1 tbsp parsley, roughly chopped
Olive oil, for cooking
Directions
Combine the minced garlic, balsamic vinegar, olive oil and thyme into a mixing bowl, stir to combine. Slice the mushrooms in half or into 3 slices if they are large. Add them to the marinade and toss to coat, set aside to marinate for 10 minutes.
Heat up a BBQ to medium heat.
Toss the sliced zucchini and bullhorn pepper with some olive oil. Place on the grill side of the BBQ. Once char marks appear and the vegetables start to soften turn and grill the other side for a few minutes. Remove and set aside. Once cooled down roughly slice up the bull horn pepper.
Thread the marinated mushrooms onto wooden skewers and place them on the flat BBQ plate. Once the mushrooms start to caramelise and lightly char gently turn them over and cook the other side for a few minutes. Remove and set aside.
To arrange the salad bowls start with adding the rice and quinoa mix to the base followed by the salad greens, snow pea shoots, the grilled zucchini and peppers sliced up. Add the remainder of the salad ingredients, sprinkle over the top the toasted pine nuts and parsley and serve
Nov 5, 2021
Mushroom pizza
Ingredients
2 x 200g pizza bases
½ cup tomato pizza sauce
1 ½ cups grated pizza cheese
6 baby bocconcini, sliced
300 g sliced mushrooms, button & swiss
⅓ cup sliced kalamata olives
3 garlic cloves, crushed
2 tsp dried oregano
½ tsp dried chilli flakes
120 g baby rocket leaves
Directions
Preheat oven to 200ºC fan-force. Place the pizza bases on a 2 baking trays and spread with tomato pizza sauce. Sprinkle with pizza cheese and sliced bocconcini.
Top with sliced mushrooms, olive and garlic. Sprinkle with dried oregano and chilli flakes. Bake in oven for 10-12 minutes or until the bases are crisp and cheese melted and golden
Cut into wedges and serve topped with baby rocket leaves.
Oct 19, 2021
Mushroom bolognese
Ingredients
2 tbsp olive oil
1 brown onion, finely chopped
1 stick celery, finely chopped
3 garlic cloves, crushed
2 carrots, grated
500 g button mushrooms, half sliced half diced
1 tbsp tomato paste
1 tbsp soy sauce
½ tsp vegemite
700 ml jar tomato passata
1 cup vegetable stock
1 tsp dried oregano
400 g spaghetti
1 green shallot, sliced
1 green salad to serve
Directions
Heat the oil in a medium saucepan. Add the onion and celery and cook over medium heat for 5 minutes or until soft. Add the garlic, carrot and mushrooms and cook, stirring, for 10 minutes or until mushrooms are tender.
Add the tomato paste, soy sauce, vegemite, passata, stock and oregano. Bring to the boil and reduce heat to low. Simmer, uncovered, for 20 minutes or until sauce is thickened. Season with black pepper.
Cook the spaghetti in large saucepan of salted boiling water following packet instructions. Drain. Toss together the spaghetti with the mushroom bolognese. Garnish with green shallots and serve with a green salad.
Oct 19, 2021
Stuffed mushrooms
Ingredients
8 large Portobello mushrooms
3 slices sourdough bread
¼ cup olive oil
1 tbsp fresh thyme leaves
⅓ cup chopped fresh parsley
2 garlic cloves, crushed
50 g pine nuts
40 g walnuts, chopped
1 lemon, juiced and zested
80 g parmesan cheese, finely grated
Directions
Preheat oven to 200ºC fan-force. Trim the stalks from the mushrooms and finely chop. Tear the bread into coarse crumbs, Place in a large bowl and drizzle with oil. Add the chopped stalks, thyme, parsley, garlic, pine nuts, walnuts, lemon juice, zest and half the parmesan. Season with sea salt and black pepper.
Place the mushrooms on a baking tray, stalk side up. Divide the stuffing between the mushrooms and press down slightly. Bake for 20 minutes or until the stuffing is golden and the mushrooms cooked.
Sprinkle with remaining parmesan to serve.
Recent Comments