Aug 14, 2017
Portobello Mushroom Fries
Ingredients
Vegetable oil, for deep-frying
100g (2/3 cup) plain flour
3 eggs, lighly beaten
2 cups panko breadcrumbs
250g Portobello Mushrooms, stalks trimmed, cut into thin fries
Salt and pepper, to season
2 tsp harissa
1 cup Greek-style yoghurt
Directions
Heat enough oil in a large saucepan to come one-third up the sides to 170°C
Meanwhile, place the flour, eggs and breadcrumbs into 3 separate wide, shallow bowls
Season the flour well with salt and pepper. Dust the mushroom fries in the flour, shaking off any excess, dip into the egg, then coat well in the breadcrumbs
In batches, deep-fry the fries for 5 minutes or until golden and cooked. Drain well on paper towel and season with salt
Mix harissa together with yoghurt. Serve with fries
Aug 14, 2017
BBQ Mushroom Skewers with Rosemary Gremolata
Ingredients
2 large bunches rosemary
500g Button Mushrooms, cleaned, stems removed
1 garlic clove
2 tbsp olive oil
1 lemon, zest finely grated
10g butter
Salt and pepper, to season
Directions
Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
Jul 18, 2017
Tapas Style Garlic Mushrooms
Ingredients
2 tbsp olive oil
250g button mushrooms, cleaned
4 garlic cloves, finely chopped
2 tsp smoked paprika
2 tbsp finely chopped parsley
Salt and pepper, to season
Aioli and lemon wedges, to serve
Directions
Heat the oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes, tossing the pan regularly.
Add the garlic, smoked paprika, salt and pepper and cook for a further 1-2 minutes or until golden, tossing the pan regularly. Toss through the parsley to combine.
Serve the mushrooms with aioli and lemon wedges.
May 31, 2016
Mushroom & Pork Pinwheels
Ingredients
Mushroom and Pork Filling
400g button, cup or flat mushrooms
3 green onions, chopped
1 teaspoon dried Italian herbs
400g pork mince
1 egg
1 cup fresh breadcrumbs
Pinwheels
3 sheets frozen puff pastry, thawed
150g tub basil pesto, pecorino and cashew dip
1 cup grated tasty cheese
Directions
Mushroom and Pork Filling
Finely chop mushrooms and onions by hand or in a food processor. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the mushrooms and onions and cook, stirring for 8 minutes until all of the moisture has evaporated. Stir in herbs. Set aside to cool for 15 minutes (mixture must be cool – you can not add warm mushrooms to cold mince mixture). Drain any excess moisture and transfer to a bowl.
Add mince, egg and breadcrumbs to mushroom mixture. Mix until well combined.
Pinwheels
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
Spread dip evenly over 3 pastry sheets, leaving a 2cm border at ends furthest away from you.
Divide mince mixture over dip, using fingertips to help make an even layer. Sprinkle evenly with cheese. Roll up as tightly as possible. Chill for 10 minutes before slicing each roll into 12. Place on trays, cut-side down, allowing room for spreading. Bake for 15-20 minutes until golden and mince is cooked through. Cool slightly before serving.
Apr 20, 2016
Moroccan Spiced Mushrooms
Ingredients
2 tbs olive oil
3 tbs Moroccan spice blend
400g cup mushrooms, thickly sliced
200ml chicken stock
2/3 cup green olives, pitted
2 tbs currants
2 tsp honey
1 lemon, halved
Couscous & flatbread, to serve
Directions
Heat oil in a deep frying pan over medium heat. Add spice mix, cook, stirring often for 1-2 minutes until aromatic. Add mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender.
Add stock to pan, simmer for 5 minutes or until mixture has reduced. Add olive and currants and simmer further 3 minutes. Drizzle over honey, squeeze over lemon halves, stir to combine.
Serve with couscous and flatbread.
Recent Comments