Dec 13, 2021
Mushroom Grazing Board
Ingredients
Mushroom & Lentil Rolls
3 sheets puff pastry
3 cups finely sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)
2 stalks celery, finely sliced
1 brown onion, finely sliced
3 garlic cloves, crushed
1 tbsp olive oil
2 eggs (one for the mixture, one to bind and coat)
2 cups baby spinach, chopped
1 tbsp fennel seeds
3 tbsp parsley, finely chopped
1 grated green apple
400 g can lentils, drained
¼ cup grated Parmesan cheese or ½ cup of tasty cheese
¼ cup white sesame seeds
Your favourite tomato chutney to serve
Mini Roasted Mushrooms
20 mini white button mushrooms
1 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 tbsp oregano
1 tsp chilli flakes (optional)
Grated Parmesan cheese, to go on top
Sautéed Mushrooms
1 cup sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)
1 garlic clove, minced
1 tbsp olive oil
Directions
Preheat your oven to 180 degrees
For the rolls, line two large baking trays with baking paper
In a medium-sized saucepan, pre-heat the olive oil and sauté the garlic and onion for 2-3 minutes. Add the diced mushroom and sauté for an additional 3 minutes or until soft
Add the mushroom mix to a large bowl and combine with the remaining ingredients (excluding the puff pastry, one egg, sesame seeds and chutney)
Cut each pastry down the centre
Fill the middle of the pastry with mushroom mix and coat one side (lengthways) of the pastry with egg
Fold the pastry so the two sides join, press firmly. Coat with additional egg and sprinkle with sesame seeds. Cut the pastry into 4-5 mini rolls.
Repeat this process until the mushroom mix has been used in its entirety
Place the rolls into the oven for ~30 minutes or until golden
When the rolls have 20 minutes left, line a small baking tray with baking paper and add the button mushrooms to the tray and drizzle over the olive oil
Top each button mushroom with a slice of garlic and a sprinkle of oregano and chilli. Grate Parmesan cheese over the mushrooms and place into the oven for 15 minutes
Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1 cup of your favourite mushrooms. Cook until golden and set aside.
Nov 30, 2021
Creamy Mushroom Toast
Ingredients
1 portobello mushroom sliced
4 Swiss brown mushrooms sliced
½ small onion sliced
1 garlic clove diced
1 tbsp olive oil
2 slices whole grain sourdough bread toasted
2 tbsp ricotta cheese
Handful rocket leaves
1 tbsp balsamic vinegar
Salt and pepper
Chopped parsley
Chili flakes (optional)
Directions
Sauté onion in 1 tbsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes
Add mushrooms with a light drizzle of olive oil and sauté over a high heat
When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
In a bowl, add rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together 5. To assemble, spread ricotta cheese on toasted sourdough, add rocket leaves, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!
Oct 19, 2021
Stuffed mushrooms
Ingredients
8 large Portobello mushrooms
3 slices sourdough bread
¼ cup olive oil
1 tbsp fresh thyme leaves
⅓ cup chopped fresh parsley
2 garlic cloves, crushed
50 g pine nuts
40 g walnuts, chopped
1 lemon, juiced and zested
80 g parmesan cheese, finely grated
Directions
Preheat oven to 200ºC fan-force. Trim the stalks from the mushrooms and finely chop. Tear the bread into coarse crumbs, Place in a large bowl and drizzle with oil. Add the chopped stalks, thyme, parsley, garlic, pine nuts, walnuts, lemon juice, zest and half the parmesan. Season with sea salt and black pepper.
Place the mushrooms on a baking tray, stalk side up. Divide the stuffing between the mushrooms and press down slightly. Bake for 20 minutes or until the stuffing is golden and the mushrooms cooked.
Sprinkle with remaining parmesan to serve.
Oct 19, 2021
Mushroom omelette
Ingredients
20 g butter
2 tsp olive oil
½ brown onion, finely chopped
150 g Portobello mushrooms, sliced
5 eggs
¼ cup milk or cream
½ cup grated cheddar
8 cherry tomatoes, halved
Directions
Heat half the butter and the oil in a medium non-stick frying pan. Add the onion and mushrooms and cook over medium heat, for 3-4 minutes or until onion is cooked and mushrooms golden. Remove from pan and place on a warm plate. Wipe out pan with kitchen towel.
Whisk the eggs and milk or cream in a bowl and season with salt and black pepper
Reheat the pan over medium heat. Add the remaining butter, allowing it to melt. Swirl the butter around the pan to evenly coat. Add the egg mixture to the pan, and as it begins to cook use a wooden spoon to push cooked parts from the edge to the centre of the pan. Allow the uncooked egg mixture to flow into empty spaces.
When the egg is nearly cooked, sprinkle with the grated cheddar. Cook for another 1-2 minutes as the cheese melts. Top with the cooked mushrooms and halved tomatoes. Fold the omelette in half and slide onto a warm serving plate. Sprinkle with basil leaves and cut in half to serve 2 people.
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.
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