Jul 26, 2022
Grilled Thyme Mushrooms Served Over Crispy Rosti’s And Persian Fetta
Ingredients
3 large potatoes, peeled
1 large sweet potato, peeled
5 tbsp all purpose flour
Pinch sea salt
Vegetable oil for frying
200 g Swiss mushrooms, thinly sliced
2 -3 thyme sprigs
4 tbsp marinated Persian fetta
1 tbsp chives, finally chopped
Directions
Grate the potatoes and sweet potato, add to a large mixing bowl. Using paper towel squeeze the grated vegetables to absorb the excess water. It is best to dry them off as much as possible.
Add the all-purpose flour and sea salt, toss through using your hands to lightly coat.
Place a heavy base medium fry pan on medium to high heat. Fill up to 1 1/2cm deep with vegetable oil and allow it to come up to frying temperature. To test if the oil is hot enough, add a pinch of potato mixture. If it sizzles and bubbles around the edge of the potato, then it’s ready to start cooking.
Using your hands press tightly together roughly 2 tbsp of the vegetable mixture. Place it into the oil, using a spatula press down with pressure to flatten and compact the vegetables. Lightly fry and gently swirling the pan, once the colour has turned golden (a couple of minutes) and the edges are crispy gently flip over to cook the other side for a further minute or two. Once cooked on both sides, remove and place on a piece of paper towel. Cover with a lid to keep warm while the remainder are cooked.
To cook the mushrooms; placed a heavy base fry pan on medium heat, add a drizzle of olive oil followed by the mushrooms and thyme. Sauté while stirring until the mushrooms become golden and soften. Remove from the heat.
To serve; add a spoon of Persian fetta on top of each rosti, followed by add the mushrooms and a sprinkle of chives.
May 4, 2022
Buckwheat and mushroom cabbage rolls (with mince beef)
Ingredients
1 large or 2 small wombok* (Chinese cabbage)
500 g minced beef
1 cup buckwheat
2 cups water
1 large onion
500 g flat mushrooms
3 tbsp olive oil
¼ tbsp salt
¼ tbsp ground black pepper
2 cups vegetable stock
Directions
Remove and reserve 16 leaves off the wombok or use two womboks if necessary. The leaves should be big enough to fit about ¾ cup of the filling inside once rolled up. Using a knife gently shave off any thick parts of the leaves.
Remove beef from the fridge and leave at room temperature for at least 15 minutes.
Place buckwheat in a saucepan, add water and cook, covered for 15 minutes, until water has absorbed and the buckwheat is tender. Strain excess water and leave to cool slightly.
Meanwhile, finely dice onion and mushrooms. Heat half the oil in a large frying pan over medium heat. Add onion and cook for 3 minutes, until translucent. Transfer to a large bowl.
Return pan to heat, add remaining oil and add mushrooms. Cook, stirring for 3 minutes. Transfer to the same bowl, add minced beef and cooked buckwheat. Season with salt and pepper. Mix well using hands and form into 16 small-fist-sized balls.
Bring a litre of water to the boil in a kettle. Carefully pour the water into a large pot. Place the leaves, separated, into the pot. Cover with a lid and simmer gently for 10 minutes for the leaves to soften. Remove from the pot using tongs and set on a plate to cool slightly.
Preheat the oven to 180C. Line the base of a large deep baking tray or dish with leftover uncooked wombok leaves. Place a filling log on the cooked leaf and roll up, folding in the sides. Transfer to the baking dish. Repeat with remaining filling and leaves. Pour stock over the rolls. Cover the dish tightly with aluminium foil and bake for 40 minutes.
Remove from the oven and serve. Store leftover rolls in the fridge for 2-3 days or freeze for up to 3 months.
*NOTE: leftover wombok can be sliced similarly to regular cabbage and used to make slaw. Simply dress with a simple apple cider vinaigrette or with a mustard dressing. Dill goes really well with both renditions.
Apr 4, 2022
Mushroom Crepes
Ingredients
For the Crepes
1 egg
½ cup milk
¼ cup water
½ cup plain flour
Olive oil for frying
Mushroom Filling
1 small red onion
375 g cup mushrooms
1 tsp butter
Pinch freshly ground black pepper, or to taste
Pinch herbed salt
2 tbsp fresh thyme leaves or 1 tsp dried thyme
¼ cup fresh cream
To serve
Parmesan cheese
1 tbsp chopped walnuts or pine nuts
Directions
In a medium jug whisk together the egg, milk, water and flour until smooth and no lumps remain, about a minute. Heat 2 teaspoons oil in a large frying pan or crepe pan over medium low heat and swirl the oil gently around to cover the base. Pour a quarter of the crepe batter into the middle of the pan and swirl around quickly to cover the base in a thin layer. Return pan to heat and cook for a minute or until the top of the crepe is mostly set. Using a spatula, flip the crepe over and cook for another 30 seconds for the crepe to cook through. Transfer to a large plate and repeat with the remaining batter and crepes.
To make the filling, peel and finely slice onion. Slice mushrooms. Heat butter in a large frying pan and add onion. Cook over medium heat, stirring, for 3 minutes for the onion to become translucent. Add mushrooms, salt and pepper. And cook, stirring for another 3 minutes. Stir in thyme. Add cream and stir though. Turn off the heat.
To serve, top each crepe with the filling mixture and fold over the sides. Grate some Parmesan cheese over the top and sprinkle with nuts.
Apr 4, 2022
Black Pepper Mushrooms with Rice
Ingredients
For the Mushrooms
375 g button mushrooms
2 tbsp olive oil
For the Black Pepper Sauce
1 small red onion
3 medium garlic cloves
1 red long chilli
3 sprigs fresh curry leaves (1 handful leaves)
1 tbsp freshly ground black peppercorns
1 tbsp shiro miso paste
1 tbsp oyster sauce
1 tbsp kecap manis
1 tbsp light soy sauce
50 g unsalted butter
½ cup vegetable stock
To serve
Steamed rice
Directions
To prepare the mushrooms, brush off any dirt off the mushrooms. Trim stalks by slicing them in line with the underside of the cap. Reserve them, chop finely and add to the sauce later.
Heat oil in a large frying pan and cook mushrooms for 3 minutes on both sides, until golden and caramelised. Turn off the heat. Transfer mushrooms to a bowl and set aside. Reuse the pan for the sauce.
To make the sauce, peel and finely dice the onion, garlic and red chill, leave seeds in. Pick leaves off the curry sprigs.
In a medium bowl or jug mix together the peppercorns, miso paste, oyster sauce, kecap manis and soy sauce to form a paste.
Return the frying pan to medium heat and add butter. When melted, add in the chopped onion, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent. Add the soy sauce paste, stir, then add back the mushrooms. Mix well to combine. Add stock and cook for 2 minutes for the mushrooms to heat through.
Serve with some steamed rice.
Feb 9, 2022
Mushroom Tart
Ingredients
250 g Swiss Brown Mushrooms, sliced
150 g White Button Mushrooms, sliced
1 brown onion, diced
4 garlic cloves, diced
1 puff pastry sheet
60 g cheddar cheese, grated
3 tbsp olive oil
Handful chopped parsley
Salt and pepper to taste
Directions
Sauté onions in 2 teaspoons of the olive oil until translucent, then add the garlic and cook down together
Add the sliced mushrooms and sauté on high heat. Once mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepper. Remove from heat and allow the mixture to cool
Thaw the puff pastry sheet and place it on a baking tray with baking paper. Lightly score a 2cm square border around the puff pastry sheet, making sure not to cut all the way through. Using a fork, poke a few holes in the middle of the pastry
Add the grated cheese to the middle of the pastry and top with the sauteed mushrooms. Spray the border with olive oil spray, or alternatively, brush the border with an egg wash 6.
Bake for 15-20 mins until golden brown. Top with chopped parsley, cut into 4 squares and enjoy your crispy Mushroom Tart!
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