Celebrating Summer Mushrooms at Westfield Hornsby with Fast Ed

Come along to Westfield Hornsby; see our cooking demonstration and join in the fun with celebrity chef Ed Halmagyi. 

There will be plenty of great recipes, ideas on how to add healthy mushrooms to the diet, and prizes to be won.

Buy some mushrooms at any of the centre retailers; keep your receipt and enter our “Where would you rather be” travel competition.

Spoil the family with the great mushroom recipes below.

Simple Jalfrezi of Button Mushrooms & Peas

Serves 4

• 2 tsp cumin seeds, toasted
• 2 tsp brown mustard seeds, toasted
• 1 tsp fenugreek seeds, toasted
• 1 tsp coriander seeds, toasted
• ½ tsp caraway seeds, toasted
• 4 cloves garlic, peeled
• 5cm piece ginger, grated
• 1 tsp ground turmeric
• 2 Tbsp tomato paste
• 1 green chilli
• 1 bunch coriander, roots and leaves
• ½ cup vegetable oil
• 1kg button mushrooms, halved
• 2 Tbsp ghee
• 1 white onion, thickly sliced
• ½ green capsicum, diced
• ½ red capsicum, diced
• 500ml chicken stock
• 1 cup frozen peas
• salt flakes and freshly-milled black pepper 
• coriander, lime wedges and rice, to serve

1. Combine the spices, garlic, ginger, turmeric, tomato paste, chilli, coriander and vegetable oil in a blender and purée until very smooth. You will have extra paste – freeze it for a later use.

2. Fry the mushrooms in ghee for 5 minutes until well-browned and reduced by half. Add the onion and capsicums and cook briefly. Mix in the jalfrezi paste and fry until aromatic, then pour in the stock. Bring to a simmer, stir in the peas, then season with salt and pepper. Serve with coriander, lime wedges and rice.

Pot-Roast of Garlic Mushrooms & Fennel with Kipfler Potatoes and Tarragon

Serves 4

• 8 Kipfler potatoes, washed
• 50g unsalted butter
• 1 brown onion, thickly sliced
• ¼ cup extra virgin olive oil
• salt flakes and freshly-milled black pepper
• 2 baby fennel, finely sliced
• 2 sticks celery, finely sliced on the bias
• 12 cloves garlic, finely sliced
• ½ bunch sage leaves
• 1 bunch thyme, finely chopped
• 600g button mushrooms, stemmed (reserve stems for another use)
• 1 tsp fennel seeds
• 1 cup vermouth
• 2 cup baby spinach leaves
• 1 bunch tarragon leaves
• crème fraîche, to serve

1. Steam the Kipfler potatoes over a saucepan of simmering water for 20 minutes, until tender. While still hot, peel and halve on the bias, then toss in butter and set aside in a warm place.

2. Fry the onion in olive oil in a large lidded saucepan over a moderate heat for 5 minutes, until beginning to brown. Season generously with salt and pepper, then add the fennel, celery, garlic, sage, thyme, mushrooms and fennel seeds. Cook for 5 minutes, stirring occasionally, until very aromatic. 

3. Pour in the vermouth and fit the lid. Cook for 10 minutes, then stir in the spinach and tarragon. Serve on the potatoes with a dollop of crème fraîche.

Mushroom & Roasted Capsicum Soft Tacos with Guacamole, Salsa & Queso Fresco

Serves 4

• 600ml milk
• 1 Tbsp lemon juice
• 2 red capsicums
• cooking oil spray
• 4 flat mushrooms
• 4 cloves garlic, minced
• 1 tsp ground cumin
• ¼ cup extra virgin olive oil
• 1 avocado, mashed
• juice of 2 limes
• 2 tomatoes, seeded and finely diced
• 1 Lebanese cucumber, seeded and finely diced
• ½ red onion, finely diced
• 2 Tbsp jalapeno chillies, finely chopped
• 2 Tbsp mint, chopped
• 2 Tbsp coriander, chopped
• 8 tortillas
• sour cream, sliced chillies, coriander and lime wedges, to serve

1. Preheat oven to 210?C. Pour the milk into a medium saucepan and set over a moderate heat. Once simmering, pour in the lemon juice, then set aside. After 5 minutes, scoop out the floating curd and place in a fine sieve to drain.

2.  Sprinkle the capsicums with cooking oil spray then bake for 20 minutes, until blackened. Transfer to a bowl, cover with cling film, then peel, de-seed and slice finely.

3. Combine the mushrooms, half the garlic, cumin and half the olive oil, then cook on a hot ribbed grill for 4 minutes each side, until softened. Slice and set aside.

4.  Mix the avocado, remaining garlic, lime juice and remaining olive oil season generously with salt and pepper. Combine the tomatoes, cucumber, onion, chillies and herbs in a bowl.

5. Warm the tortillas, then fill with capsicum, mushrooms, guacamole and salsa, then top with the fresh curd (queso fresco). Serve with sour cream sliced chillies, coriander and lime wedges.