Oct 19, 2021
Mushroom & chickpea salad
Ingredients
300 g mushrooms, halved
800 g (2 x 400g cans) canned chickpeas, rinsed & drained
1 tsp ground cumin
1 tsp ground coriander
⅓ cup olive oil
1 lemon, zested and juiced
360 g spinach & rocket leaf salad mix
100 g feta
¼ tsp chilli flakes (optional)
grilled lemon wedges to serve
Directions
Place mushrooms, chickpeas, cumin, coriander, olive oil, lemon zest and juice in a medium bowl and toss to combine. Season with salt and black pepper.
Heat a large frying pan. Add the mushroom and chickpea mixture and cook over medium heat for 3-4 minutes without stirring. Stir and cook for another 4-5 minutes or until the mushrooms are golden and chickpeas crisp.
Place spinach & rocket mix on a serving platter. Spoon over the mushroom mixture and pan juices. Crumble over the feta and sprinkle with chilli flakes if using.
Serve with grilled lemon.
Oct 19, 2021
Fresh mushroom, coriander & bean salad
Ingredients
500 g button mushrooms
¼ red onion, finely chopped
1 bunch fresh coriander
800 g (2 x 400g cans) canned butter beans, rinsed and drained
½ tsp cinnamon
½ tsp fresh thyme
¼ cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
½ tsp sea salt
freshly ground black pepper
Directions
Slice the mushrooms. Finely chop the red onion. Pick the coriander leaves from stalks and chop. Place mushrooms, red onion, coriander and butterbeans in a large mixing bowl. Add the cinnamon, thyme, olive oil, lemon juice and vinegar. Toss to combine. Season to taste with sea salt and black pepper.
Serve with sliced sourdough with olive oil for dipping.
Oct 19, 2021
Breakfast Wrap
Ingredients
4 round flour tortillas (15-cm diameter)
20 g butter
100 g swiss brown mushrooms, sliced
6 eggs, lightly whisked
2 tbsp milk or cream
8 cherry tomatoes, quartered
50 g baby spinach
2 tbsp finely sliced green shallots
tomato chutney or sauce to serve
Directions
Preheat oven to 160ºC. Wrap the tortillas in foil. Heat in oven for 10 minutes or until hot.
Heat half the butter in a medium non-stick frying pan. Add mushrooms and cook over medium heat, stirring occasionally, for 5 minutes or until golden. Transfer to a warm bowl. Wipe the frying pan clean with kitchen towel.
Whisk together egg and milk or cream in a bowl. Season with salt and pepper. Melt remaining butter in the frying pan. Add egg mixture and cook over medium heat, stirring Until mixture is cooked but still creamy. Remove from heat and transfer to a warm bowl.
Serve immediately with the warm tortillas, mushrooms, baby spinach and green shallots. Serve with tomato chutney or sauce.
Oct 19, 2021
Baked mushroom & sweet potato rice
Ingredients
500 g sweet potato
2 tbsp olive oil
2 tsp chopped fresh rosemary
750 g swiss brown mushrooms, quartered
60 g butter, melted
1 tbsp olive oil, extra
4 garlic cloves, crushed
pinch grated nutmeg
1 ½ cups long grain rice (uncooked)
1 ½ cups chicken stock
1 ½ cups boiling water
½ cup walnuts, chopped
2 tbsp chopped fresh chives
Directions
Preheat oven to 180℃. Line a baking tray with baking paper. Peel the sweet potato and cut into 1cm cubes. Place in a bowl and toss with 1 tbsp oil, sprinkle with chopped rosemary. Place on the prepared baking tray and bake in oven for 25-30 minute or until cooked and golden
Place the quartered mushrooms in a large bowl and pour over the melted butter and extra oil. Add the garlic, nutmeg and season with salt & pepper.
Place the uncooked rice in a large baking dish. And pour over the stock and water. Top with the mushrooms in an even layer covering the rice. Bake in oven for 45-50 minutes or until the rice is tender and mushrooms cooked. Remove from oven and rest for 5 minutes. Toss through the roasted sweet potato and sprinkle with walnuts and chives. Note: Cooking time of rice might vary depending on the thickness of the baking dish. A metal dish cooks faster, ceramic will take longer.
Oct 14, 2021
Garlic Mushroom Sourdough
Ingredients
1 tbsp vegan butter
3 cups button/cup mushrooms, cleaned and sliced
¼ red onion, diced
2 garlic cloves, crushed
½ tsp dried thyme
1 tsp balsamic vinegar
½ tsp cracked black pepper
1 handful of baby spinach
1 handful of cherry tomatoes, halved
2 pieces of toasted sourdough
½ avocado, smashed
½ lemon
1 sprinkle of fresh parsley
1 salt and pepper to taste
Directions
Heat butter in a large fry pan on medium-high heat
Sauté onion (2-3 minutes)
Add mushrooms and continue to cook for 4-5 minutes or until golden
Add your thyme, balsamic vinegar, crushed garlic, black pepper and cook for another few minutes, until fragrant
Push mushrooms to the side and add your spinach and tomatoes
Cook spinach until wilted and tomatoes until coloured
Add avocado and mushrooms to sourdough
Add wilted spinach and cherry tomatoes to the plate
Garnish with salt and pepper, lemon, and parsley
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