Sep 8, 2023
Tart lovers listen up! This portobello mushroom tart will be your next obsession.
Ingredients
4 Australian Portobello mushrooms
1 sheet store bought butter puff pastry
80 ml extra virgin olive oil
2 garlic cloves, finely chopped
Grated cheddar cheese
1 egg, lightly beaten
To serve:
Store bought or homemade pesto
Salad of choice
Directions
Combine the olive oil, garlic and a pinch of salt in a small jar with a lid. Shake until emulsified and combined. Brush the infused oil all over the mushrooms.
Heat a non-stick frying pan over medium heat. Add the mushrooms and fry for 6 minutes each side, or until the moisture from the mushrooms has been released and evaporated, and you are left with oil. Remove from the pan and set aside to cool.
Line a tray with baking paper. Preheat a fan oven to 200°C. Allow the pastry to thaw for 10 minutes, or until defrosted but still firm. Cut 4 x 12cm circles with a cookie cutter or small bowl. Arrange on the prepared baking tray. Lightly trace another circle inside each round, leaving a 1cm border, ensuring you do not cut all the way through. Brush the border with egg wash.
Sprinkle cheddar cheese amongst the pastries, then place 1 mushroom in the centre of each one. Bake for 18–20 minutes, or until the pastry is puffed and golden.
Remove from the oven and serve immediately with salad and pesto.
Sep 4, 2023
Our curried mushroom naan with labneh and caramelized onion is for those who are after an easy to make dish that packs a flavour punch
Ingredients
4 pieces store bought naan bread*
5 large portobello mushrooms
1 large onion, thinly sliced (or 1 cup frozen diced onion)
2 tbsp olive oil
1 tsp curry powder
200 g labneh (strained yogurt)
To serve (optional):
Fresh parsley or coriander, chopped
Directions
Remove naan from packaging. Slice the mushrooms into 1cm strips. Peel and dice onion if using fresh.
Place naan breads in a hot (180°C) oven and warm for 5 minutes or heat in a microwave for 30 seconds to a minute. If using frozen naan, prepare according to packaging instructions.
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring for 5 minutes until the onion is translucent.
Add sliced mushrooms and cook for 1–2 minutes, stirring. Add curry powder and continue cooking until mushrooms are evenly cooked through and browned. Remove from heat.
To assemble the naan, spread 2 tablespoons of labneh on each naan flatbread. Top with mushrooms and sprinkle with fresh parsley or coriander to serve.
Garnish with fresh parsley, if using, and serve.
*Note: You can get frozen naan bread from the supermarket – simply reheat in the oven, or if you have a favourite Indian takeaway or restaurant, buy naan there. We used a garlic and herb naan for extra flavour and less fuss.
Aug 8, 2023
Mushroom empanadas make the perfect treat for you and the family. Pop them in your kids’ lunchboxes or bring them as a side dish to your next get-together.
Ingredients
500 g button mushrooms, halved and whole
50 ml extra virgin olive oil
200 g shallots, thinly sliced
50 g unsalted butter
2 garlic cloves, finely chopped
1 tsp chilli powder
2 tsp cinnamon
1 tbsp cumin
100 g sultanas
50 g grated mozzarella cheese
2 tbsp chopped spring onions, dark green parts only
Zest of 1 lemon
6–8 frozen butter puff pastry sheets
1 egg yolk
1 tbsp water
To serve
Homemade or store bought chimichurri or dipping sauce of choice
Directions
Add the oil to a large frying pan over medium high heat. Once hot, add the mushies, shallots and butter. Reduce heat to medium and cook for 15 mins, stirring often.
Add the garlic & spices, stirring for 1 minute. Add the sultanas and stir to combine. Season to taste, then set aside to cool.
Add the chopped spring onions & lemon zest and stir until combined.
Line a baking tray with baking paper. Thaw the pastry sheets, setting aside in the fridge as you work, to avoid getting too soft.
Using a 12cm cookie cutter or small bowl, cut rounds of pastry.
Add a tablespoon of mushroom filling to the centre of each pastry round, then a sprinkle of cheese. Fold each round over the filling and pinch edges to seal. Using a fork or your fingers, crimp the edges. Transfer to the lined tray. Repeat with remaining rounds – you’ll get about 12 empanadas. Set aside in the fridge for 30 mins.
Preheat the airfryer to 190°C. Cut baking paper to line the airfryer basket. Beat the egg yolk & water together. In batches, lightly brush empanadas with egg wash.
Place the baking paper in the airfryer, then spray lightly with vegetable oil. Arrange the empanadas in a single layer, not touching, and spray again with more oil. Fry for 10 mins, remove baking paper and flip over. Fry for a further 5 mins, or until deeply golden.
Serve with chimichurri or dipping sauce of choice.
Aug 4, 2023
After some bite-sized goodness? Well, get ready to tantalise your tastebuds with these mushroom bites
Ingredients
4 Swiss Brown mushrooms, sliced
6 tbsp extra virgin olive oil
4 tsp balsamic glaze
2 tbsp fresh thyme leaves
4 thick slices red onion
4 12cmx12cm slices of reduced fat puff pastry
Directions
Preheat the oven to 220°C.
Line a baking tray with paper and make 4 olive oil circles then drizzle with balsamic glaze. Top with thyme, mushroom and onion.
Gently cover each with a slice of the puff pastry and press down edges with a fork.
Brush each “Bite” with olive oil then bake for approx 15 minutes or until crisp and golden. Serve and enjoy.
Aug 4, 2023
Our Stuffed portobello mushrooms in a creamy sauce are next level flavoursome and the perfect dish for when you’re feeling like something creamy that the whole family will love.
Ingredients
Stuffed mushrooms:
4 Portobello mushrooms, stalks removed
1 cup fresh ricotta
1 cup baby spinach, roughly chopped
1 tsp dried oregano
¼ cup parmesan cheese plus 1 tbsp extra
Sauce:
200 g Swiss Brown mushrooms, sliced
1 small brown onion, diced
3 garlic cloves, minced
1 red capsicum, diced
¼ cup semi sun-dried tomatoes, roughly chopped
1 –2 tsp dried oregano
1 ½ tsp sweet smoked paprika
60 ml white wine
200 ml good quality vegetable stock
100 ml thickened cream
Olive oil for cooking
Salt and black pepper to taste
To serve:
1 –2 tbsp chopped parsley
Crusty toasted bread
Directions
Combine in a bowl the ricotta, spinach, dried oregano and parmesan cheese. Mix well to combine. Stuff the Portobello mushrooms with the mixture and place under a grill for 8–10 minutes or until the parmesan cheese is golden.
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the diced onions and garlic. Once they become translucent add the red capsicum and the sliced Swiss Brown mushrooms. Sauté for 5 minutes or until they soften.
Add in the semi sun-dried tomatoes, oregano, paprika and white wine. Stir through until the wine has come to a simmer. Follow by adding the vegetable stock and allow to come up to a simmer, then turn the heat down to low and simmer for 15 minutes.
Check the sauce for seasoning and add in fresh cracked pepper. Stir in the cream, place the stuffed mushrooms in and put the lid on. Allow to simmer for a further 10 minutes.
Once the sauce has thickened and is rich in taste, it’s ready to serve.
Add a sprinkle of chopped parsley over the top and serve with crusty toasted bread on the side.
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