Oct 9, 2019
One Roll Wonder, Mushroom and Cheese Croissants
Ingredients
2 sheets thawed puff pastry (we recommend Carême frozen pastry)
1 large Portobello mushroom, thinly sliced
1 wedge Manchego cheese, cut in triangles
Egg wash (1 egg)
Directions
Preheat oven to 170°C (fan forced).
Lightly flour your work surface and lay out the sheet of pastry. Only take the pastry out of the fridge when you’re ready to start so it doesn’t dry out.
Cut pastry into 4 large triangles.
Layer 2 slices of mushroom and 1 small wedge of Manchego at the base of the triangle. You can also experiment with your favourite type of ham and cheese, or other ingredients in this step.
Starting where you have placed the filling, roll the pastry towards the opposite point to form a cigar. Repeat for each triangle.
Place each croissant, seam side down, on a lined baking sheet and lightly coat with egg wash.
Bake in the oven at 170°C for 15 minutes until golden.
Top Tip
If you’re entertaining, you can prep your croissants beforehand and keep them in the fridge until your guests arrive. When you’re ready, add the egg wash and pop them in the oven.
Jul 11, 2019
Mushroom Bolognese Nachos
Ingredients
200 g corn chips
1 cup grated tasty cheese
2 tbsp finely chopped pickled jalapeno
¾ cup sour cream
Diced avocado, coriander, to serve
Mushroom Bolognese
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 rashers bacon, finely chopped
300 g cup, flat, Swiss Brown or Portobello mushrooms, roughly chopped (see tip)
2 tbsp tomato paste
400 g beef mince
800 g can diced tomatoes
2 tsp dried oregano
Directions
For the Bolognese, oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.
Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 20 minutes or until thickened. Season.
Preheat oven 180°C fan forced. 10 minutes before the Bolognese is ready. Divide the corn chips among 4 ovenproof plates or dishes. Sprinkle with cheese. Bake 8-10 minutes until chips are hot. Combine the jalapeno and sour cream.
Spoon the hot Bolognese over the corn chips. Top with avocado and coriander. Serve with jalapeno sour cream.
Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
Vego Option replace the bacon and mince with an extra 400g mushrooms.
Aug 30, 2018
Lemon & Herb Mushroom Bruschetta
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
200g Swiss Brown mushrooms, sliced
1 clove garlic, crushed
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon fresh thyme leaves
1 tablespoon parsley leaves
Salt and pepper, to season
To serve:
Shaved parmesan cheese
Rocket leaves
A crusty loaf of bread, sliced
Directions
Heat olive oil, butter and garlic in a fry pan over medium heat for a minute. Add the mushrooms and sauté for about five minutes.
Add lemon juice, lemon zest and thyme leaves and cook for a further five minutes until liquid begins to evaporate.
Remove from heat and add salt and pepper to taste. Stir through chopped parsley.
Toast a slice of bread. Top with a handful of rocket leaves, add sautéed mushrooms and shaved parmesan cheese.
Dec 4, 2017
Lemon & Herb Mushroom Salad
Ingredients
Dressing
125 ml extra virgin olive oil
Juice of 1 lemon
2 red chillies, de-seeded and finely chopped
Salad
250 g button mushrooms
4 mini cucumbers
1 bunch flat leaf parsley, roughly chopped
Salt and pepper to season
Directions
Dressing
In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined.
Salad
Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat
Sep 11, 2017
Mushroom Popcorn
Ingredients
300g small Button Mushrooms
Splash of olive oil
1 cup Panko (or bread crumbs)
1 cup plain popcorn crumbs, blitzed in the food processor
1 tsp dry oregano
½ lemon zest
1 tbsp sesame seeds
2 tbsp honey
2 tbsp soy sauce
Sweet chilli sauce (for dipping)
Equal parts soya sauce and honey (for dipping)
Directions
For the Panko crumb mix: Mix panko, popcorn, oregano, sesame seeds and lemon zest in a large mixing bowl and set aside.
On a baking dish, dress Mushrooms with soy, honey and olive oil and roast till tender.
Remove from the oven. Coat Mushrooms in panko mix, one at a time, making sure they’re coated evenly and covered entirely.
Serve with sweet chili and honey-soy dipping sauce. Serve in a popcorn box.
Recent Comments