BBQ Mushrooms

/in ,

BBQ Mushrooms

Ingredients

6 portobello mushrooms
5 flat mushrooms
60 g butter
3 tbsp extra virgin olive oil
½ lemon, juiced
3 cloves garlic, crushed
Cracked black pepper & Sea salt

Directions

Preheat a grill or BBQ to medium high heat. Remove the stems from the mushrooms and gently wipe the caps clean with paper towel. Place on a tray, stem side down.

In a small saucepan, combine the butter, olive oil, lemon juice, garlic. Season with cracked pepper and sea salt. Heat the butter mixture over low heat till, stirring occasionally till the butter melts and the garlic is aromatic. Remove from the heat and set aside.

Brush the mushrooms with the melted butter mixture. Transfer the mushrooms stem side up to the preheated BBQ or grill. Cook for 5 minutes, or till they are beginning to char. Turn the mushrooms over and baste with remaining butter mixture, and continue to cook until tender and nicely charred, about 5 more minutes. Serve stem side up to catch the juices.

Mixed Garlic Mushrooms

/in ,

Mixed Garlic Mushrooms

Ingredients

500 g Mixed mushrooms (flats, button, cups, and portobello) sliced
2 cloves garlic, crushed
50 g butter
2 tbsp chopped Parsley

Directions

Heat a large frypan over high heat. Add butter and allow to melt. Once butter is foaming, add in mushrooms. Stir to coat. Add garlic. Continue to cook for 4-5 minutes till golden and brown. Stir in parsley and serve.

Hoisin Mushroom Bao Buns

/in

Hoisin Mushroom Bao Buns

Ingredients

2 tbsp vegetable oil
400 g portobello mushrooms, sliced 3 mm thick
1 tbsp sesame oil
4 garlic cloves, minced
1 tsp minced ginger
1 long red chilli, sliced
3 green shallots, sliced
1 tbsp soy sauce
1 tbsp hoisin sauce
8 bao buns
For the salad
45 ml rice wine vinegar
3 tbsp sugar
3 tbsp water
2 tsp salt
1 carrot, cut into matchsticks
1 telegraph cucumber, cut into matchsticks
3 tbsp coriander leaves
8 baby cos leaves
3 tbsp chopped peanuts (optional)
2 tbsp fried shallots (optional)

Directions

For the salad, place vinegar, sugar, and water in a small saucepan and bring to the boil. Remove from the heat, stir in the salt, and add the carrots. Set aside to pickle.

Heat a large frying pan over high heat, add the vegetable oil, then cook the mushrooms until golden and tender, about 4 minutes. Stir in sesame oil, garlic, ginger, chilli, and green shallots and cook for 2 minutes until fragrant. Deglaze with soy sauce, then remove from the heat and stir through hoisin to coat. Keep warm.

Steam the bao buns according to packet instructions.

Add cucumber and coriander to the pickled carrots and toss to dress the salad.

To assemble, open each bao bun and layer with a baby cos leaf, place 2 spoons of hoisin mushrooms, and top with some of the salad. Finish with chopped peanuts and fried shallots. Serve immediately.

Mushroom and Egg Breakfast

/in ,

Mushroom and Egg Breakfast

Ingredients

2 tbsp olive oil
200 g punnet cup mushrooms, quartered
Salt & pepper
1 bunch Asparagus spears, trimmed and cut into 3 cm lengths
4 eggs
2 tbsp chopped chives
100 g Cherry tomatoes, halved
4 pieces Sourdough, toasted
Orange juice to serve

Directions

Heat 1 Tbsp of the oil in a medium frypan over medium high heat.  Add in mushrooms, season with sea salt and cracked pepper, cook for 4 minutes till golden and soft.  Push mushrooms to one side in the pan and add in asparagus spears and toss for 1 minute, till tender. Set aside in a bowl and keep warm. Wipe frypan clean with paper towel.

Crack eggs into a bowl and scramble with a fork.

Return pan to the stove. Heat remaining oil in pan over medium high heat. Tip in eggs and cook for 30 seconds.

Gently fold eggs from outside of the pan into centre till soft curds form. Sprinkle with chives.

Serve mushrooms and asparagus with eggs, toasted sourdough and fresh cherry tomatoes.

Spaghetti Bolognaise Loaded with Mushrooms

/in ,

Spaghetti Bolognaise Loaded with Mushrooms

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
500 g beef mince
2 tbsp tomato paste
200 g button mushrooms, sliced
1 small zucchini, grated
1 small carrot, grated
2 cans crushed tomatoes
1.50 cups water or stock
2 tsp dried oregano
salt & pepper
400 g Spaghetti
¼ cup grated Parmesan cheese

Directions

Heat oil in a large saucepan, over high heat, add onions and garlic and cook for 2 minutes till translucent. Tip in mince and cook for 3 minutes till browned. Stir in tomato paste and fry for 1 minute. Add in mushrooms, zucchini and carrot. Stir to combine.

Add tomatoes, water or stock, dried oregano and season with salt and pepper.

Reduce heat to medium and simmer for 35-40 minutes till sauce has thickened.

Cook spaghetti in a large saucepan of boiling water as packet directs till al dente. Drain pasta and serve with bolognaise and topped with grated parmesan cheese.

Mushrooms On Toast

/in ,

Mushrooms On Toast

Ingredients

8 slices Sourdough, toasted
2 tbsp butter
2 tbsp olive oil
500 g Mushroom cups, thickly sliced
2 tbsp chopped Parsley

Directions

Heat a large frypan over medium high heat. Add oil and butter and allow to melt, once butter is foaming, add mushrooms and turn to coat in oil, season with sea salt and cracked pepper. Cook for 4-5 minutes till softened and most of the liquid has been evaporated.

Stir in parsley. Toast sourdough slices. Pile up the mushrooms onto toast, along with the juices.

Teriyaki Mushrooms & Brown Rice Bowl

/in ,

Teriyaki Mushrooms & Brown Rice Bowl

Ingredients

2 tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
3cm piece ginger, grated
300 g punnet button mushrooms
1 red capsicum, sliced
1 head broccoli, cut into florets
200 g snap peas / or snow peas
¼ cup Teriyaki sauce
2 tbsp honey
Cooked Brown rice to serve
Coriander to serve

Directions

How to make it

Heat oil a large frypan or wok over high heat. Tip in onions, garlic and ginger and sautéed for 2 minutes till softened. Add mushrooms and toss to coat.

Add in red capsicum, broccoli and stir fry for 4 minutes till charred.

Toss in snap peas, and teriyaki sauce, 2 tbsp water or stock, honey, stir fry for 1-2 minutes till coated and combined.

Serve over steaming brown rice and top with coriander.

Mushroom Spanakopita Pie

/in ,

Mushroom Spanakopita Pie

Ingredients

2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, crushed
300 g punnet white mushrooms, sliced
2 tsp dried Oregano
500 g smooth ricotta
500 g pkts frozen spinach, thawed, well drained
3 eggs
½ cup cup grated parmesan cheese
12 sheets filo pastry (fresh)
Lemon wedges and salad to serve

Directions

How to make it

Heat oil a large frypan over high heat, add onions, garlic and cook for 2 minutes. Add in mushrooms, season with salt, pepper and oregano. Cook for 5-6 minutes till completely softened, and no liquid remains. Remove from pan and cool.

In a large bowl add ricotta cheese. Squeeze the spinach either in a tea towel, or with your hands to remove all the liquid from defrosting. Add to bowl with ricotta cheese, tip in mushrooms, eggs and some of the parmesan cheese (keeping some for the top) and stir to combine. Season with salt & pepper.

Preheat oven to 160c /180 c. fan forced. Spray a 20 cm spring form cake pan with cooking spray.

Using one filo pastry sheet at a time – (cover the remaining sheets with a tea towel to prevent form drying out) Remove filo pastry from packet, gently peel off one sheet and lay into the pan. Spray with cooking oil, (or brush with brushed butter) Take another sheet of filo and lay in the opposite direction to make sure the pan is completely covered down each side and the base. Continue with remaining sheets, spraying into between each layer. Allowing them to overlap and hang over the edges.

Once all filo sheets are in the pan and all the sides are covered.  Press around the edges so the pastry is snug up against the pan. Spoon in mixture and top with some extra parmesan cheese. Bake for 60-65 minutes. Till golden and firm.

Cool slightly and serve with lemon wedges and salad.

Mushroom & Beef with Pesto Pasta

/in ,

Mushroom & Beef with Pesto Pasta

Ingredients

400 g spiral pasta
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
500 g beef mince
300 g punnet white mushrooms, quartered
½ cup cup chicken stock
¼ cup cup thickened cooking cream
½ cup fresh pesto
100 g spinach leaves
Grated Parmesan cheese to serve
Chilli flakes to serve

Directions

How to make it

Heat a large saucepan of water and bring to the boil over high heat. Once boiling, add pasta and cook as packet directs.

Heat olive oil in a deep saucepan over high heat, add onions, and garlic and cook for 2 minutes till translucent. Add in beef mince and break up lumps with the back of a spoon. Once browned add in mushrooms and cook for 5 minutes, till soft and golden.

Stir in chicken stock and cream, cook over medium heat for 5 minutes.

Stir in pesto and spinach leaves, drained cooked pasta – top with parmesan cheese and serve with chilli flakes.

Mushroom & Chickpea Health Bowl with Crushed Walnuts and Lemon

/in ,

Mushroom & Chickpea Health Bowl with Crushed Walnuts and Lemon

Ingredients

500 g pumpkin, peeled and chopped
2 tbsp olive oil
2 tbsp coconut oil
500 g brown mushrooms, roughly chopped
1 tbsp Moroccan seasoning
425 g can chickpeas, rinsed and drained
200 g salad leaves
½ cup roasted red peppers, sliced
1 cucumber, sliced
170 g small fresh beetroot, peeled and grated
½ cup natural yoghurt
¼ cup crushed walnuts, toasted
2 tbsp sunflower seeds , toasted
½ cup cup basil leaves
Lemon and garlic dressing
1 lemon, juiced
1 clove garlic, crushed
¼ cup cup extra virgin olive oil
2 tbsp honey
1 tsp chilli flakes

Directions

How to make it

Preheat oven to 180c. Line a tray with baking paper and add pumpkin. Drizzle with oil and season with salt and pepper. Cook pumpkin for 35-40 minutes till golden and tender.

Meanwhile, heat a frypan with coconut oil, add mushrooms, Moroccan seasoning and cook for 5-6 minutes till golden and tender. Add chicken peas and warm through.

To Make the dressing. Combine all ingredients in a small screw top jar and shake to combine.

Assemble bowls by arranging salad leaves, red peppers, cucumbers, roasted pumpkin, mushroom and chickpea mix. Top with yoghurt, crushed walnuts and sunflower seeds, basil leaves and drizzle with dressing.